LV, Qihang et al. Effect of injection compound rolling process and curdlan gel on water retention of sauced beef. International Journal of Agriculture and Food Sciences Research, [S. l.], v. 1, n. 1, p. 89–102, 2024. DOI: 10.62051/ijafsr.v1n1.10. Disponível em: https://wepub.org/index.php/IJAFSR/article/view/1333. Acesso em: 30 apr. 2026.