Nurul Huda
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
Ooi Jun Lin
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
Yong Chiew Ping
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
Tina Nurkhoeriyati
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
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How to cite this article
Nurul Huda, Ooi Jun Lin, Yong Chiew Ping and Tina Nurkhoeriyati, 2010. Effect of Chicken and Duck Meat Ratio on the Properties of Sausage. International Journal of Poultry Science, 9: 550-555.
DOI: 10.3923/ijps.2010.550.555
URL: https://scialert.net/abstract/?doi=ijps.2010.550.555
DOI: 10.3923/ijps.2010.550.555
URL: https://scialert.net/abstract/?doi=ijps.2010.550.555