Tables index

From

Physico-chemical and Sensory Properties of Frankfurter-type Fish Sausage

Nkrumah T, Akwetey W. Y

American Journal of Food Science and Technology. 2018, 6(3), 118-122 doi:10.12691/ajfst-6-3-6
  • Table 1. Ingredients used in sausage formulation
  • Table 2. Acidity (pH), Water Holding Capacity and Cooking Yield
  • Table 3. Cost of ingredients used in sausage production
  • Table 4. Sensory attributes of pork and fish frankfurters during storage