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Jayawardana BC, Chathurika WVAH, Vidanarachchi JK, Chandika SDPMP, Liyanage R. Onion (Allium cepa) suppresses the Lipid Oxidation and Improves the Sensory Quality of Cooked Pork Sausages. Int. J. Livest. Res. [Internet]. 2019 Mar. 31 [cited 2026 May 9];9(3):41-8. Available from: http://ijlr.org/ojs_journal/index.php/ijlr/article/view/892