Researcher from University College Cork Describes Findings in Applied Sciences [The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame)]

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Period23 Sep 2024

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  • TitleResearcher from University College Cork Describes Findings in Applied Sciences [The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame)]
    Media name/outletNewsRx Science Daily
    Country/TerritoryUnited States
    Date23/09/24
    PersonsMichael O'Grady, Maurice O'Sullivan, Gerard O'Sullivan, Joseph Kerry
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