Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability
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Han, X.; Li, B.; Puolanne, E.; Heinonen, M. Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability. Foods 2023, 12, 1262. https://doi.org/10.3390/foods12061262
Han X, Li B, Puolanne E, Heinonen M. Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability. Foods. 2023; 12(6):1262. https://doi.org/10.3390/foods12061262
Chicago/Turabian StyleHan, Xiaocui, Binbin Li, Eero Puolanne, and Marina Heinonen. 2023. "Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability" Foods 12, no. 6: 1262. https://doi.org/10.3390/foods12061262
APA StyleHan, X., Li, B., Puolanne, E., & Heinonen, M. (2023). Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability. Foods, 12(6), 1262. https://doi.org/10.3390/foods12061262