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Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage
To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were exa...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597848/ https://www.ncbi.nlm.nih.gov/pubmed/26760939 http://dx.doi.org/10.5851/kosfa.2014.34.2.200 |