Article · Journal · 2026

Nutritional and sensory implications of pig tripe as ingredient in fresh pork sausage production

International Journal of Agricultural Research Innovation and Technology

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 12th percentileby citations, against works of its field and year
Authors: 2from 2 institutions

Authors

2 authors across 2 institutions in 2 countries