Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

E-ISSN： 1750-3841|80|7|S1568-S1573

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.7, 2015-07, pp. : S1568-S1573

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