Open AccessNutritional and sensory properties of smoked pork sausage produced with pig stomach as filler-meat
Author(s) -
Worlah Yawo Akwetey,
Justice Bless Dorleku,
Elizabeth Yeboah
Publication year - 2022
Publication title -
international journal of agricultural research innovation and technology
Language(s) - English
Resource type - Journals
ISSN - 2224-0616
DOI - 10.3329/ijarit.v12i1.61033
Subject(s) - food science , sensory system , flavour , stomach , filler (materials) , chemistry , biology , materials science , biochemistry , composite material , neuroscience
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