Livia, Patrașcu, Dobre Irina, und Alexe Petru. „Effect of Tumbling Time, Injection Rate and K-Carrageenan Addition on Processing, Textural and Color Characteristics of Pork Biceps Femoris Muscl“e. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 37, no. 1 (Juni 20, 2013). Zugegriffen August 13, 2025. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/2016.