Shang J, Liu W, Xing Y, Liu S, Chang G, Yu Y, et al. Influence of the addition of Curdlan gel on the textural properties of beef emulsified sausage. IJAFSR [Internet]. 2024 Apr. 26 [cited 2026 Apr. 30];1(1):103-14. Available from: https://wepub.org/index.php/IJAFSR/article/view/1334