Stenly, A., H. Farell-Clarke, M. Lane, P. Cappello, R. Hairston, A. McCroskey, L. Prybolsky, J. Schnitzler, J. VanWinkle, D. Miller, and B. Armstrong. “Flavour Intensity and Acceptability Evaluation of Smoked Sausages”. Scientific Journal "Meat Technology", Vol. 63, no. 2, Nov. 2022, pp. 79-84, doi:10.18485/meattech.2022.63.2.1.