Table of Contents
Journal of Food Processing
Volume 2016 (2016), Article ID 4059023, 6 pages
http://dx.doi.org/10.1155/2016/4059023
Research Article

Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages

1Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi 29053-00625, Kenya
2Department of Animal Production, University of Nairobi, Nairobi 29053-00625, Kenya

Received 28 April 2016; Revised 19 July 2016; Accepted 7 August 2016

Academic Editor: Raquel P. Guiné

Copyright © 2016 Joseph M. Wambui et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Joseph M. Wambui, Edward G. Karuri, and Margaret M. M. Wanyoike, “Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages,” Journal of Food Processing, vol. 2016, Article ID 4059023, 6 pages, 2016. doi:10.1155/2016/4059023