[1] White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality
[2] The Effect of Sample Temperature on Sensory Quality of Caseless Sausages – cevap
[3] Micro- and Macroalgae in Meat Products
[4] Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage - Ćevap
