Karle, S. (2015) “Effect of Emulsion pH and Humectants on Sensory and Physico-Chemical Quality of Hurdle Treated Chicken Sausages ”, Journal of Meat Science, 11(1), pp. 24–29. Available at: https://www.journals.acspublisher.com/index.php/jms/article/view/1675 (Accessed: 6 May 2025).