Improvement of smoked cull chicken (Gallus gallus domesticus var. anak) frankfurter
Smoked cull chicken frankfurters were improved in terms of yield and product quality. The raw cull chicken (Anak variety) was characterized in terms of moisture content, protein content and fat content. From this, the amount of the meat and fat were adjusted to produce the desirable emulsion for the...
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| Format: | Thesis |
| Jezik: | English |
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1984.
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