Changes during the processing of duck meatballs using different fillers after the preheating and heating process

International Journal of Poultry Science

Volumn 10, Issue 1, 2011, Pages 62-70

  Putra, A A ^a   Huda, N ^b   Ahmad, R ^c  

^a ANDALAS UNIVERSITY   (Indonesia)

^b Universiti Sains Malaysia   (Malaysia)

^c ADVANCED MEDICAL AND DENTAL INSTITUTE   (Malaysia)

Author keywords

Duck meat; Filler; Meatball; Physicochemical; Processing; Sensory

Indexed keywords

MANIHOT ESCULENTA; ZEA MAYS;

EID: 79954547995     PISSN: 16828356     EISSN: None     Source Type: Journal    
DOI: 10.3923/ijps.2011.62.70     Document Type: Article

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