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Cruz-Romero MC, O’Flynn CC, Troy D, Mullen AM, Kerry JP. The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat. Foods. 2022; 11(1):17. https://doi.org/10.3390/foods11010017

Cruz-Romero, Malco C., Claire C. O’Flynn, Declan Troy, Anne M. Mullen, and Joe P. Kerry. 2022. "The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat" Foods 11, no. 1: 17. https://doi.org/10.3390/foods11010017

Cruz-Romero, M. C., O’Flynn, C. C., Troy, D., Mullen, A. M., & Kerry, J. P. (2022). The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat. Foods, 11(1), 17. https://doi.org/10.3390/foods11010017