B ER, P.R.S M, K SR. Development and Evaluation of Fermented Semi-Dry Mutton Sausages during Storage at Ambient (29+10C) Temperature. jms [Internet]. 2012 Sep. 12 [cited 2024 Jul. 3];8(1&2):31-8. Available from: https://acspublisher.com/journals/index.php/jms/article/view/1765