Lipid Oxidation and Color Stability of Spiced and Unspiced Pork Sausage with a Novel Antioxidant Mixture of Rosemary Extract and Phospholipase A2

Whalin, James G.; Liu, L.; Richards, Mark

doi:10.22175/mmb2019.0077

Meat and Muscle Biology

2019

DOI: 10.22175/mmb2019.0077

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Lipid Oxidation and Color Stability of Spiced and Unspiced Pork Sausage with a Novel Antioxidant Mixture of Rosemary Extract and Phospholipase A2

James G. Whalin

L. Liu

Mark Richards

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Lipid Oxidation and Color Stability of Spiced and Unspiced Pork Sausage with a Novel Antioxidant Mixture of Rosemary Extract and Phospholipase A2

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