Vargáné Visi, Éva, Toxanbayeva, B., Andrássyné Baka, G., & Romvári, R. (2017). Organoleptic quality of reduced fat turkey sausage using pea fiber or potato starch additives. Acta Agraria Kaposváriensis, 21(1), 53-59. https://journal.uni-mate.hu/index.php/aak/article/view/2146