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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

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

Author: A.J. Pham⁎ and J.B. Williams and A.C. Tolentino and J.L. Silva and M.W. Schilling

 

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