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Effect of Meat Proportion and Flour Type on the Physicochemical and Sensory Characteristics of Chicken–Duck Combination Sausages

Google Pages: 375-382 DOI: https://doi.org/10.55677/ijlsar/V05I05Y2026-11 Google Scholar

Ulil Afidah, Dimas Sugi Syahputra, Azkal Atqiyaa, Masagus Haidir Tamimi*

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Google Pages: 383-393 DOI: https://doi.org/10.55677/ijlsar/V05I05Y2026-12 Google Scholar

Onya, Godswill Uzoma, Essen, Paulinus Ogbonnaya*, Njoku, Godwin Nnamdi, Essen Joshua Ifeanyi, Okoro, Damian Chukwunyerem, Edeh Ernest Chukwuka

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Google Pages: 394-399 DOI: https://doi.org/10.55677/ijlsar/V05I05Y2026-13 Google Scholar

Wayan Wangiyana*, Noviyanti, Nihla Farida

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Google Pages: 400-402 DOI: https://doi.org/10.55677/ijlsar/V05I05Y2026-14 Google Scholar

Hadi Abdul Jaleel Naas, Ghadeer Abduljabbar Rdhaiw, Riham Kareem Alwan

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Google Pages: 403-416 DOI: https://doi.org/10.55677/ijlsar/V05I05Y2026-15 Google Scholar

Dewi Wati Murdaningrum, Sigit Febrianto, Churun Ain, and Nurul Latifah

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