Effect of walnut green husk addition on some quality properties of cooked sausages

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Title
Effect of walnut green husk addition on some quality properties of cooked sausages
Authors
Keywords
Walnut, Processed meat, Physico-chemical parameters, Sensory properties, Texture, Natural preservatives
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 751-757
Publisher
Elsevier BV
Online
2015-09-01
DOI
10.1016/j.lwt.2015.08.069

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