replacement

Effect of Replacement Levels of Wheat Flour on the Physicochemical and Sensory Properties of Smoke- Dried Sausage

I. Iwanegbe & I. G. Omonigho · Asian Food Science Journal · 2020

In the olden days, there was no refrigeration for meat preservation and sausage making was a way to solve this problem. Sausage making evolved as an effort to economize and preserve meat which could not be consumed immediately after slaughter. This study evaluated the effect of r...

Open access Research Article 10.9734/afsj/2020/v19i330240

Terrestrial Animal- and Plant-Based Ingredients as Alternative Protein and Lipid Sources in the Diets for Juvenile Groupers: Current Status and Future Perspectives

Leong-Seng Lim, Annita Seok-Kian Yong & Rossita Shapawi · Annual Research & Review in Biology · 2014

The Epinephelinae groupers are strict carnivorous species. They are widely cultured in the Asia Pacific region as a result of high demand and market price especially in the live reed food fish trade. Groupers are commonly raised in net cages and fed with the unsustainable low val...

Open access Research Article 10.9734/ARRB/2014/10963