Для цитирования:
, , , . Теория и практика переработки мяса. 2024;9(3):220-226. https://doi.org/10.21323/2414-438X-2024-9-3-220-226
For citation:
Wahyuni V.E., Arief I.I., Budima C., Gunawan A. Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification. Theory and practice of meat processing. 2024;9(3):220-226. https://doi.org/10.21323/2414-438X-2024-9-3-220-226