Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks

Publisher: John Wiley & Sons Inc

E-ISSN: 2048-7177|4|3|355-363

ISSN: 2048-7177

Source: Food Science & Nutrition, Vol.4, Iss.3, 2016-05, pp. : 355-363

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