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Foods2023, 12(7), 1379;https://doi.org/10.3390/foods12071379

Journal: FoodsVolume: 12Number: 1379

Article: Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing

Authors:
Agnieszka Latoch¹,
Dariusz M. Stasiak^1,* and
Andrzej Junkuszew²

Link: https://www.mdpi.com/2304-8158/12/7/1379

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