Published in
Wiley, International Journal of Food Science + Technology, 10(51), p. 2270-2279, 2016
DOI: 10.1111/ijfs.13224
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Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storage
Journal article published in 2016 by
Chao-Hui Feng 
,
Juan Francisco García Martín ,
Cheng Li,
Bao-Lin Liu,
Xiao-Yan Song,
Qing-Li Dong,
Wei Wang,
Yong Yang
,
Juan Francisco García Martín ,
Cheng Li,
Bao-Lin Liu,
Xiao-Yan Song,
Qing-Li Dong,
Wei Wang,
Yong Yang
This paper was not found in any repository, but could be made available legally by the author.
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