Open AccessEvaluation of quality parameters of sausages made with rabbit meat, lamb and pork, added with wheat fiber
Author(s) -
Jorge Eduardo Cobos Velasco,
Sergio Soto-Simental,
R. H. Alfaro Rodríguez,
G. Álvarez,
B. R. Rodríguez Pastrana,
Roberto González Tenorio
Publication year - 2014
Publication title -
nacameh
Language(s) - English
Resource type - Journals
ISSN - 2007-0373
DOI - 10.24275/uam/izt/dcbs/nacameh/2014v8n1/cobos
Subject(s) - food science , rabbit (cipher) , fiber , quality (philosophy) , materials science , mathematics , chemistry , composite material , statistics , physics , quantum mechanics