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Journal: Foods, 2021
Volume: 10
Number: 3032
3032
Article: Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste
Authors: by Faisal Eudes Sam, Teng-Zhen Ma, Richard Atinpoore Atuna, Rafia Salifu, Bilal-Ahmad Nubalanaan, Francis Kweku Amagloh and Shun-Yu Han
Link: https://www.mdpi.com/2304-8158/10/12/3032

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