Stenly, A., Farell-Clarke, H., Lane, M., Cappello, P., Hairston, R., McCroskey, A., Prybolsky, L., Schnitzler, J., VanWinkle, J., Miller, D., & Armstrong, B. (2022). Flavour intensity and acceptability evaluation of smoked sausages. Scientific Journal "Meat Technology", 63(2), 79-84. https://doi.org/10.18485/meattech.2022.63.2.1