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. 2021 Nov 12;10(11):2783. doi: 10.3390/foods10112783

Figure 2.

Figure 2

Effects of calcium salt types and concentrations on the cooking loss of beef sausages. a–d Means within the same calcium salt type with different superscript letters differ (p < 0.05). y,z Means within the same calcium salt concentration with different superscript letters differ (p < 0.05).