The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties.

Sensors (Basel) · 2021 · PMC8068887 · PMID 33918963

Europe PMC DOI

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an obvious trendno p-value reported

Cohesiveness did not exhibit an obvious trend in fish sausages.

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