Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage

Published 2009 View Full Article

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Title
Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 117, Issue 1, Pages 106-113
Publisher
Elsevier BV
Online
2009-03-31
DOI
10.1016/j.foodchem.2009.03.083

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