Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid

Elsevier, Journal of Food Engineering, (257), p. 34-43, 2019

Journal article published in 2019 by Chao-Hui Feng

, Paloma Alvarez-Mateos, Xiao-Yan Song

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