Open AccessLipid Oxidation and Color Stability of Spiced and Unspiced Pork Sausage with a Novel Antioxidant Mixture of Rosemary Extract and Phospholipase A2
Author(s) -
James G. Whalin,
L. Liu,
Mark Richards
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0077
Subject(s) - chemistry , food science , lipid oxidation , butylated hydroxyanisole , antioxidant , citric acid , biochemistry