DEVELOPMENT OF PURSLANE (Portulaca oleracea) INCORPARATED SAUSAGE AND EVALUATION OF ITS QUALITY CHARATERISTICS

dc.contributor.author	Bandaranayake, B.M.T.
dc.contributor.author	Weerasingha, W.V.V.R.
dc.contributor.author	Himali, S.M.C.
dc.contributor.author	Wimalasiri, K.M.S.
dc.date.accessioned	2022-06-07T10:29:11Z
dc.date.available	2022-06-07T10:29:11Z
dc.date.issued	2020
dc.identifier.citation	12th Annual Research Symposium - Faculty of Agriculture	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/4610
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Inclusion levels	en_US
dc.subject	Purslane extract	en_US
dc.subject	Purslane powder	en_US
dc.subject	Sausage	en_US
dc.title	DEVELOPMENT OF PURSLANE (Portulaca oleracea) INCORPARATED SAUSAGE AND EVALUATION OF ITS QUALITY CHARATERISTICS	en_US
dc.type	Article	en_US