Changes in the volatile composition of fresh pork sausage with rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts during long-term frozen storage followed by retail display

✍ Scribed by Pham⁎, A.J.; Williams, J.B.; Perez, S.M.; Schilling, M.W.

• Book ID: 122291593
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 48 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.07.049