1. Quality and acceptability of dry fermented sausages prepared with low value pork raw material;Alves,2017
2. Official methods of analysis;AOAC,1990
3. White precipitates formed on the surface of “chorizo”;Arnau,2002
4. The precipitation of phosphates in meat products;Arnau;Fleischwirtschaft,1997
5. Texture of raw and cooked co-extruded alginate and manufactured collagen sausage casings over storage time;Barbut;Meat Science,2015