Kolev, N.; Vlahova-Vangelova, D.; Balev, D.; Dragoev, S.; Dimov, K.; Petkov, E.; Popova, T.
Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages. Foods 2024, 13, 2194.
https://doi.org/10.3390/foods13142194
AMA Style
Kolev N, Vlahova-Vangelova D, Balev D, Dragoev S, Dimov K, Petkov E, Popova T.
Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages. Foods. 2024; 13(14):2194.
https://doi.org/10.3390/foods13142194
Chicago/Turabian Style
Kolev, Nikolay, Desislava Vlahova-Vangelova, Desislav Balev, Stefan Dragoev, Krasimir Dimov, Evgeni Petkov, and Teodora Popova.
2024. "Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages" Foods 13, no. 14: 2194.
https://doi.org/10.3390/foods13142194
APA Style
Kolev, N., Vlahova-Vangelova, D., Balev, D., Dragoev, S., Dimov, K., Petkov, E., & Popova, T.
(2024). Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages. Foods, 13(14), 2194.
https://doi.org/10.3390/foods13142194