Cantonese Sausage, Processing, Storage and Composition
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Elsevier
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1. Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes;PeerJ;2023-03-01
2. Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d‐sodium erythorbate;Journal of the Science of Food and Agriculture;2019-11-26
3. Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate;Journal of Food Quality;2019-08-01
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