Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long-Term Storage
Journal article published in 2017 by
Chao-Hui Feng 
,
Cheng Li,
Juan Francisco García-Martín,
Pradeep Kumar Malakar,
Yue Yan,
Yao-Wen Liu,
Wei Wang,
Yun-Tao Liu,
Yong Yang
,
Cheng Li,
Juan Francisco García-Martín,
Pradeep Kumar Malakar,
Yue Yan,
Yao-Wen Liu,
Wei Wang,
Yun-Tao Liu,
Yong Yang
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