Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

1. Mohammadpourfard, I.
2. Khanjari, A.
3. Akhonzadeh Basti, A.
4. Herrero-Latorre, C.
5. Shariatifar, N.
6. Hosseini, H.