Changes in the physicochemical, microbial and sensory characteristics of fresh pork sausage containing varying combinations of rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts during retail display

✍ Scribed by Pham⁎, A.J.; Williams, J.B.; Tolentino, A.C.; Silva, J.L.; Schilling, M.W.

• Book ID: 121461002
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 53 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.07.065