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Journal: Foods, 2021
Volume: 10
Number: 2783
2783
Article: Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings
Authors: by Xiaoyin Yang, Joseph G. Sebranek, Xin Luo, Wangang Zhang, Mengmeng Zhang, Baochen Xu, Yimin Zhang and Rongrong Liang
Link: https://www.mdpi.com/2304-8158/10/11/2783

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