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    Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage

    Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage by Kasaiyan, S.A., Caro, I., Ramos, D.D., Salvá, B.K., Carhuallanqui, A., Dehnavi, M., Mateo, J.

    Published in Meat science
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