Article · Journal · 2023

Sensory and Physicochemical Characteristics of Semi-dry fermented Beef Sausages produced with Fresh Ripe Plantain

Turkish Journal of Agriculture - Food Science and Technology

Citations: 1from other works
Field-weighted impact: 0.151.00 is the world average for its field and year
Among its field: 40th percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors