Momchilova, M., 		Gradinarska-Ivanova, D., & 		Valkova-Yorgova, K.
(2023).
 Effect of functional ingredients and vegetable oils on the technological properties and microstructure of emulsified cooked sausages.
<em>Food Science And Applied Biotechnology, 6</em>(1), 13-24.
doi:10.30721/fsab2023.v6.i1.214