Nutritional Composition and Physicochemical Properties of Sausages Developed with Non-Meat Ingredients (Tofu)

Subject Areas : Journal of Chemical Health Risks

Leila Mousavi ¹ , Nur Nadia Binti Razali ² , Wan Rosli Wan Ishak ³

1 - Nutrition and Dietetics Program, School of Health Sciences, Universiti Sains Malaysia Health Campus, 16150 Kubang Kerian, Kelantan, Malaysia
2 - Nutrition and Dietetics Program, School of Health Sciences, Universiti Sains Malaysia Health Campus, 16150 Kubang Kerian, Kelantan, Malaysia
3 - Nutrition and Dietetics Program, School of Health Sciences, Universiti Sains Malaysia Health Campus, 16150 Kubang Kerian, Kelantan, Malaysia

Received: 2019-06-25 Accepted : 2019-09-14 Published : 2019-12-01

Keywords:

References:

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