Cooked sausage qualities as influenced by addition of fungal mycelium (in Russian)

Cooked sausage qualities as influenced by addition of fungal mycelium (in Russian)
R.M. Salavatulina, L.P. Ovtchinnikova, E.N. Ovsyannikova, M.M. Mikhailova, G.I. Solodovnikova and T.V. Grishina