Use of textured vegetable protein as a replacement of meat portion in sausage making
| dc.contributor.author | Kumara, H.R.M.A.K..Department of Animal Science, Faculty of Agriculture, University of Ruhuna | |
| dc.contributor.author | Marapana, R.A.U.J..Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura,Nugegoda | |
| dc.contributor.author | Edirisinghe, N..Cargills Quality Foods,Colombo 01 | |
| dc.contributor.author | Manawadu, A..Department of Animal Science, Faculty of Agriculture, University of Ruhuna | |
| dc.contributor.author | Seresinhe, R.T..Department of Animal Science, Faculty of Agriculture, University of Ruhuna | |
| dc.date.accessioned | 2026-07-13T18:38:42Z | |
| dc.date.issued | 2013 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2013/933B.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/12066 | |
| dc.language.iso | English | |
| dc.publisher | Sri Lanka Association for the Advancement of Science Proceedings of the 69th Annual Sessions - 2013. Part 1 | |
| dc.subject | Medical, Dental and Veterinary Sciences | |
| dc.subject | - | |
| dc.title | Use of textured vegetable protein as a replacement of meat portion in sausage making | |
| dc.type | Article |