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Flavour Intensity and Acceptability Evaluation of Smoked Sausages



Stenly Apata Ebunoluwa
Heather Farell-Clarke
Meredith M. Lane
Paige Cappello
Ricky Hairston
Anjie McCroskey
Lisa Prybolsky
Jacob Schnitzler
Jay VanWinkle
Danika Miller
Bruce Armstrong


Meat Technology, Vol. 63 (2022), No. 2

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@article{apataetal2022:flavourintensity, author = {Apata Ebunoluwa, Stenly and Farell-Clarke, Heather and Lane, Meredith M. and Cappello, Paige and Hairston, Ricky and McCroskey, Anjie and Prybolsky, Lisa and Schnitzler, Jacob and VanWinkle, Jay and Miller, Danika and Armstrong, Bruce}, title = {Flavour Intensity and Acceptability Evaluation of Smoked Sausages}, journal = {Meat Technology}, issn = {2466-4812}, eissn = {2560-4295}, year = {2022}, volume = {63}, number = {2}, howpublished = {print}, language = {english}, pages = {79--84}, note = {1}, doi = {10.18485/meattech.2022.63.2.1}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2022-63-2&i=1}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2022-2/meattech-2022-63-2-1.pdf} }