Surface treatment with condensed phosphates reduced efflorescence formation on dry fermented sausages with alginate casings
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DOI: 10.1016/j.jfoodeng.2019.06.014
Abstract: Abstract The effect of a phosphate surface treatment on dry-fermented sausages with co-extruded alginate casings was investigated to reduce or inhibit the formation of white efflorescences on the surface of the sausages. Furthermore, with the… read more here.
Keywords: fermented sausages; dry fermented; formation; alginate casings ... See more keywords