Vargáné Visi, Éva (2017) “Organoleptic quality of reduced fat turkey sausage using pea fiber or potato starch additives”, Acta Agraria Kaposváriensis, 21(1), pp. 53–59. Available at: https://journal.uni-mate.hu/index.php/aak/article/view/2146 (Accessed: 13 April 2025).