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Stenly, A., Farell-Clarke, H., Lane, M., Cappello, P., Hairston, R., McCroskey, A., Prybolsky, L., Schnitzler, J., VanWinkle, J., Miller, D. and Armstrong, B. 2022. Flavour intensity and acceptability evaluation of smoked sausages. Scientific journal "Meat Technology". 63, 2 (Nov. 2022), 79-84. DOI:https://doi.org/10.18485/meattech.2022.63.2.1.