1.
Rao E, P.R.S. BM, K. SR. A Study on the Quality of Pork Sausages during Fermentation with Different Starter Cultures. jms [Internet]. 2012 Sep. 12 [cited 2025 Aug. 14];8(1&2):1-7. Available from: https://www.journals.acspublisher.com/index.php/jms/article/view/1761