Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage

Publication date: Available online 29 August 2020Source: Meat ScienceAuthor(s): Sang-Keun Jin, Jung-Seok Choi, Gap-Don Kim

Source: Meat Science - August 29, 2020 Category: Food Science Source Type: research