S. . Karle, S. . Rindhe, . S. . Suryawanshi, A. . Devangare, and S. . Verma, “Effect of Emulsion pH and Humectants on Sensory and Physico-Chemical Quality of Hurdle Treated Chicken Sausages ”, jms, vol. 11, no. 1, pp. 24–29, Oct. 2015, Accessed: Nov. 28, 2024. [Online]. Available: https://acspublisher.com/journals/index.php/jms/article/view/1675