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Journal: Foods, 2022
Volume: 11
Number: 173
173
Article: Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate
Authors: by Yanjiao Chu, Shanggui Deng, Guancheng Lv, Mingao Li, Hongli Bao, Yuanpei Gao and Ru Jia
Link: https://www.mdpi.com/2304-8158/11/2/173

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