Accumulation of thiobarbituric acid-reactive substances in cured pork sausages treated with propolis extracts

Journal of the Science of Food and Agriculture

Volumn 82, Issue 13, 2002, Pages 1487-1489

  Han, S K ^a,b   Park, H K ^a  

^a Dongshin University   (South Korea)

^b Chonbuk National University   (South Korea)

Author keywords

Antioxidants; Cured pork sausage; Potassium sorbate; Propolis

Indexed keywords

FOOD INDUSTRY;

APOIDEA; PROPOLIS;

EID: 0036795278     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1216     Document Type: Article

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