Citation | Eleiwa NZ, Lela RA, Fathalla EK (2024). A comparative study on the use of Lactobacillus plantarum and water kefir to improve fermented sausage quality. Adv. Anim. Vet. Sci. 12(s1): 257-265. 
DOI | https://dx.doi.org/10.17582/journal.aavs/2024/12.s1.257.265