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.

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