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Biological hurdles as modern strategy for extending shelf life of cooked sausages.

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Bibliographic Details
Title: Biological hurdles as modern strategy for extending shelf life of cooked sausages.
Authors: Rybachuk, Oleg1 ory@novonesis.com, Shevchenko, Iryna1
Source: Ukrainian Food Journal. 2025, Vol. 14 Issue 4, p607-637. 31p.
Database: Academic Search Ultimate
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  Data: Biological hurdles as modern strategy for extending shelf life of cooked sausages.
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  Data: <searchLink fieldCode="AR" term="%22Rybachuk%2C+Oleg%22">Rybachuk, Oleg</searchLink><relatesTo>1</relatesTo><i> ory@novonesis.com</i><br /><searchLink fieldCode="AR" term="%22Shevchenko%2C+Iryna%22">Shevchenko, Iryna</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Ukrainian+Food+Journal%22">Ukrainian Food Journal</searchLink>. 2025, Vol. 14 Issue 4, p607-637. 31p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=192829361
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        Value: 10.24263/2304-974X-2025-14-4-3
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      – Code: eng
        Text: English
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        PageCount: 31
        StartPage: 607
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      – TitleFull: Biological hurdles as modern strategy for extending shelf life of cooked sausages.
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              Text: 2025
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