Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co-extruded with alginate casings.
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DOI: 10.1111/1750-3841.15333
Abstract: On dry fermented sausages, especially co-extruded with calcium alginate casings, the formation of white crystals on the surface of the product is a common problem. In this study a hurdle system of combinations of different… read more here.
Keywords: fermented sausages; efflorescence formation; formation; white efflorescence ... See more keywords