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Continue to ChatComparative study between the effects of adding polyglutamyl and transglutaminase on the textural quality and cooking yield of sausage - https://avesis.yildiz.edu.tr/yayin/e4622de5-5b94-400b-8456-ad54652604bc/comparative-study-between-the-effects-of-adding-polyglutamyl-and-transglutaminase-on-the-textural-quality-and-cooking-yield-of-sausage