1.
Pejkovski Z, Silovska-Nikolova A, Belichovska K, Gasperlin L, Polak T, Žlender B, Lilić S, Ockerman H. Impact of different vegetable fats and oils on instrumentally measured color and texture of processed chicken sausages. meat_technology [Internet]. 25Sep.2009 [cited 18Jan.2026];50(3-4):238-42. Available from: http://www.journalmeattechnology.com/index.php/meat_technology/article/view/356