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Sausage as a value added product A concept for micro-food processing sector/entrepreuneurship in Manipur

Dr angam raleng, dr ng joykumar, dr wanglar chimwar, saroj kumar beheracontd from previous issuethe chicken is then deboned, cut into small cubes, and the skin slice into thin strandsor as per requirement. then,theyare marinated in salt for some timeto fl
India General Wanglar Chimwar Angam Raleng Saroj Kumar Behera College Of Food Technology Central Agricultural University

Sausage as a value added product A concept for micro-food processing sector/entrepreuneurship in Manipur

Dr angam raleng, dr ng joykumar, dr wanglar chimwar, saroj kumar beheracontd from previous issuethe sausage is then boiled in clean water in a big vessel which is lined with banana leaves at the bottom of the vessel. the sausage is pricked with some point
Uttar Pradesh Angam Raleng Saroj Kumar Behera Wanglar Chimwar Saroj Kumar South Asian

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