1.
Hussein FH, Razavi SH, Emam Djomeh zahra. Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage. Appl Food Biotechnol [Internet]. 2017 Apr. 5 [cited 2024 Apr. 30];4(2):pp. 93-102. Available from: https://journals.sbmu.ac.ir/afb/article/view/15181