Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms
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Boylu, M.; Hitka, G.; Kenesei, G. Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms. Foods 2024, 13, 2115. https://doi.org/10.3390/foods13132115
Boylu M, Hitka G, Kenesei G. Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms. Foods. 2024; 13(13):2115. https://doi.org/10.3390/foods13132115
Chicago/Turabian StyleBoylu, Meltem, Géza Hitka, and György Kenesei. 2024. "Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms" Foods 13, no. 13: 2115. https://doi.org/10.3390/foods13132115