Article · Journal · 2022

Nutritional and sensory properties of smoked pork sausage produced with pig stomach as filler-meat

International Journal of Agricultural Research Innovation and Technology

Citations: 2from other works
Field-weighted impact: 0.251.00 is the world average for its field and year
Among its field: 48th percentileby citations, against works of its field and year
Authors: 3from 3 institutions

Authors

3 authors across 3 institutions in 3 countries

A work can sit in several, each with a score