Cite
HARVARD Citation
Marcos, B. et al. (2020). Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition. Meat science. p. . [Online].
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Marcos, B. et al. (2020). Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition. Meat science. p. . [Online].