Yang, X.; Sebranek, J.G.; Luo, X.; Zhang, W.; Zhang, M.; Xu, B.; Zhang, Y.; Liang, R.
Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings. Foods 2021, 10, 2783.
https://doi.org/10.3390/foods10112783
AMA Style
Yang X, Sebranek JG, Luo X, Zhang W, Zhang M, Xu B, Zhang Y, Liang R.
Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings. Foods. 2021; 10(11):2783.
https://doi.org/10.3390/foods10112783
Chicago/Turabian Style
Yang, Xiaoyin, Joseph G. Sebranek, Xin Luo, Wangang Zhang, Mengmeng Zhang, Baochen Xu, Yimin Zhang, and Rongrong Liang.
2021. "Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings" Foods 10, no. 11: 2783.
https://doi.org/10.3390/foods10112783
APA Style
Yang, X., Sebranek, J. G., Luo, X., Zhang, W., Zhang, M., Xu, B., Zhang, Y., & Liang, R.
(2021). Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings. Foods, 10(11), 2783.
https://doi.org/10.3390/foods10112783
