Frangopoulos, T.; Petridis, D.; Didaskalou, E.; Tzika, E.
The Physicochemical, Textural and Sensory Properties of Traditional Sausages Made with Greek Buffalo Meat and Fat Using a Particular Mixture Design. Appl. Sci. 2025, 15, 5834.
https://doi.org/10.3390/app15115834
AMA Style
Frangopoulos T, Petridis D, Didaskalou E, Tzika E.
The Physicochemical, Textural and Sensory Properties of Traditional Sausages Made with Greek Buffalo Meat and Fat Using a Particular Mixture Design. Applied Sciences. 2025; 15(11):5834.
https://doi.org/10.3390/app15115834
Chicago/Turabian Style
Frangopoulos, Theofilos, Dimitrios Petridis, Eirini Didaskalou, and Eleni Tzika.
2025. "The Physicochemical, Textural and Sensory Properties of Traditional Sausages Made with Greek Buffalo Meat and Fat Using a Particular Mixture Design" Applied Sciences 15, no. 11: 5834.
https://doi.org/10.3390/app15115834
APA Style
Frangopoulos, T., Petridis, D., Didaskalou, E., & Tzika, E.
(2025). The Physicochemical, Textural and Sensory Properties of Traditional Sausages Made with Greek Buffalo Meat and Fat Using a Particular Mixture Design. Applied Sciences, 15(11), 5834.
https://doi.org/10.3390/app15115834