Pejkovski, Z., Silovska-Nikolova, A., Belichovska, K., Gasperlin, L., Polak, T., Žlender, B., Lilić, S. and Ockerman, H. (2009) “Impact of different vegetable fats and oils on instrumentally measured color and texture of processed chicken sausages”, Scientific journal "Meat Technology", 50(3-4), pp. 238-242. Available at: http://www.journalmeattechnology.com/index.php/meat_technology/article/view/356 (Accessed: 28March2024).