A. A. Putra
Technology of Animal Product Division, Faculty of Animal Husbandry, Universitas Andalas, Padang 25163, West Sumatra, Indonesia
N. Huda
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
R. Ahmad
Advanced Medical and Dental Institute, Universiti Sains Malaysia, EUREKA Complex, 11800, Penang, Malaysia
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How to cite this article
A. A. Putra, N. Huda and R. Ahmad, 2011. Changes During the Processing of Duck Meatballs Using Different Fillers after the Preheating and Heating Process. International Journal of Poultry Science, 10: 62-70.
DOI: 10.3923/ijps.2011.62.70
URL: https://scialert.net/abstract/?doi=ijps.2011.62.70
DOI: 10.3923/ijps.2011.62.70
URL: https://scialert.net/abstract/?doi=ijps.2011.62.70