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
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