Addition of honey and caffeic acid phenethyl ester (CAPE) to enhance color and lipid stability during chilled storage in cooked or raw pork sausages

Addition of honey and caffeic acid phenethyl ester (CAPE) to enhance color and lipid stability during chilled storage in cooked or raw pork sausages
A. Sánchez-Escalante, N. Soto, J. Hernández, G. Torrescano, K. Martínez, A.F. González-Córdova, and G. Hernández-Watanabe