DO, Thi Yen; NGUYEN, Thi Dieu Trang; NGUYEN, Thi Thanh Ngoan. Improvement of Gel Properties of Salt-Reduced Fish Sausage by Adding Food Additives. JST: Engineering And Technology For Sustainable Development, [S. l.], v. 34, n. 5, p. 11–17, 2024. DOI: 10.51316/jst.178.etsd.2024.34.5.2. Disponível em: https://jst.vn/index.php/etsd/article/view/394. Acesso em: 29 jun. 2025.