WANG, Jie et al. Effect of quantitative brine process and curdlan gel on texture quality of spiced beef. International Journal of Public Health and Medical Research, [S. l.], v. 1, n. 1, p. 82–101, 2024. DOI: 10.62051/ijphmr.v1n1.11. Disponível em: https://wepub.org/index.php/IJPHMR/article/view/1363. Acesso em: 7 jun. 2026.