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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/5949

Title: Development and evaluation of smoked (pork) sausages containing pigskin: a preliminary study
Authors: Okai, D. B.
Boateng, M.
Amofa, M.
Issue Date: 2-Apr-2007
Abstract: This study was conducted to determine the possible use of pig skin in the manufacture of smoked (pork) sausages. Seven different samples of smoked sausages were made and these are: The Control (normal), 10%, 20% and 30% Raw Minced Skin sausage (RMS)...........
Description: Proceedings of the Fifteenth (15th) GSAP Conference, at the College of Agriculture and Consumer Services, University of Ghana, Legon-Accra, 2007
URI: http://hdl.handle.net/123456789/5949
Appears in Collections:College of Agric and Natural Resources

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