Effect of different smoking methods on the quality of pork sausages
Debajit Bhuyan , Ankur Das , Saurabh Kumar Laskar , Durlav Prasad Bora , Shantanu Tamuli , Mineswar Hazarika
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1
Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
2
Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
3
Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
4
Department of Veterinary Microbiology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
5
Department of Veterinary Biochemistry, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
6
Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
Corresponding Author:
Ankur Das (drankur1978@gmail.com)
Bhuyan et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License.
