The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame)

  • Halimah O. Mohammed
  • , Michael N. O’Grady
  • , Maurice G. O’Sullivan
  • , Joseph P. Kerry

Research output: Contribution to journal › Article › peer-review

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