Lipid oxidation, pH value and lactic acid bacteria of Chinese sausages made from normal and PSE pork as affected by storage time
J.C. Kuo and C.U. Chu
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Lipid oxidation, pH value and lactic acid bacteria of Chinese sausages made from normal and PSE pork as affected by storage time
J.C. Kuo and C.U. Chu