# Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition

> Research article (Food Bioscience, 2015) · cited 60× · AI/ML

**Wikidata**: [openalex:W1102322068](https://www.wikidata.org/wiki/openalex:W1102322068)  
**Source**: https://4ort.xyz/entity/improvement-of-the-physicochemical-textural-and-sensory-properties-of-meat-sausage-by-edible-cuttlefish-gelatin-addition