1.
Khoshtinat K, Barzegar M, Sahari MA, Hamidi Z. Formulation of Sausage with Encapsulated GO: Physicochemical, Microbial and Sensory Properties. Appl Food Biotechnol [Internet]. 2023 Apr. 8 [cited 2026 Jun. 30];10(2):141-54. Available from: https://journals.sbmu.ac.ir/afb/article/view/41131