Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage

  1. Kasaiyan, S.A.
  2. Caro, I.
  3. Ramos, D.D.
  4. Salvá, B.K.
  5. Carhuallanqui, A.
  6. Dehnavi, M.
  7. Mateo, J.
Zeitschrift:
Meat Science

ISSN: 0309-1740

Datum der Publikation: 2023

Ausgabe: 202

Art: Artikel

DOI: 10.1016/J.MEATSCI.2023.109217 GOOGLE SCHOLAR lock_openOpen Access editor