MOMCHILOVA, Maria Marianovna; 						GRADINARSKA-IVANOVA, Dilyana; 						VALKOVA-YORGOVA, Katya.
 Effect of functional ingredients and vegetable oils on the technological properties and microstructure of emulsified cooked sausages.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 6, n. 1, p. 13-24, mar. 2023.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/214" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/214</a>&gt;. Date accessed: 28 may 2023.
doi: <a href="https://doi.org/10.30721/fsab2023.v6.i1.214">https://doi.org/10.30721/fsab2023.v6.i1.214</a>.