Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition

Publication date: Available online 16 May 2020Source: Meat ScienceAuthor(s): Begonya Marcos, Pere Gou, Jacint Arnau, Mª. Dolors Guàrdia, Josep Comaposada

Source: Meat Science - May 18, 2020 Category: Food Science Source Type: research