Cite
HARVARD Citation
Omer, M. et al. (n.d.). Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat. Meat science. pp. 115-119. [Online].
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Omer, M. et al. (n.d.). Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat. Meat science. pp. 115-119. [Online].