Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low-fat duck meat sausages.

Moirangthem, S; Laskar, S K; Das, A; Upadhyay, S; Hazarika, R A; Mahanta, J D; Sangtam, H M.

Afiliação

Moirangthem S; Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, India.
Laskar SK; Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, India.
Das A; Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, India.
Upadhyay S; Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, India.
Hazarika RA; Department of Veterinary Public Health, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati -781 022, India.
Mahanta JD; Department of Poultry Science, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, India.
Sangtam HM; Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, India.

Anim Biosci ; 35(8): 1250-1257, 2022 Aug.

Article em En | MEDLINE | ID: mdl-35240023