SHANG, Shuqi et al. Research on the Process Optimization and Water Retention of Curdlan Gel Emulsified Sausage. International Journal of Natural Resources and Environmental Studies, [S. l.], v. 2, n. 2, p. 202–213, 2024. DOI: 10.62051/ijnres.v2n2.23. Disponível em: https://ojs.ijnres.org/index.php/IJNRES/article/view/1632. Acesso em: 10 aug. 2026.