E. R. B, M. . P.R.S, and S. R. K, “Development and Evaluation of Fermented Semi-Dry Mutton Sausages during Storage at Ambient (29+10C) Temperature”, jms, vol. 8, no. 1 & 2, pp. 31–38, Sep. 2012, Accessed: Aug. 25, 2024. [Online]. Available: https://acspublisher.com/journals/index.php/jms/article/view/1765