Comparison to BHT/BHA and astaxanthin on oxidation stability of cooked pork sausage during cold storage

Comparison to BHT/BHA and astaxanthin on oxidation stability of cooked pork sausage during cold storage
Jin-Kyu Seo, Md. Ashrafuzzaman Zahid, Jun-Young Park, Jin-Yeon Jeong, Han-Sul Yang