[1]
G. PIPALIYA and A. S. YADAV, “Role of Lactobacillus plantarum, dextrose and starch on the storage stability and quality attributes of fermented chicken sausages”, Poultry Science, vol. 59, no. 1, pp. 69–74, Jul. 2025, doi: 10.56093/IJPS.v59i1.154964.