HAIDER. K. KAZEM; GHAIDDA. A. MAKKI; RAGHDAN. H. MOHSIN. The effect of adding dried egg whites and the enzyme lysozyme on improving some chemical properties of fresh and cold preservation sausages. University of Thi-Qar Journal of agricultural research, [S. l.], v. 13, n. 2, p. 506–513, 2024. DOI: 10.54174/4p80gb44. Disponível em: https://jam.utq.edu.iq/index.php/main/article/view/451.. Acesso em: 10 jul. 2025.