Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display

M. W. Schilling, A. J. Pham, J. B. Williams, Y. L. Xiong, N. Dhowlaghar, A. C. Tolentino, S. Kin

Research output: Contribution to journal › Article › peer-review

29 Scopus citations

Fingerprint

Dive into the research topics of 'Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display'. Together they form a unique fingerprint.

Food Science