Changes in the volatile composition of fresh pork sausage with rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts during long-term frozen storage followed by retail display
Author/Authors :
Pham?، نويسنده , , A.J. and Williams، نويسنده , , J.B. and Perez، نويسنده , , S.M. and Schilling، نويسنده , , M.W.، نويسنده ,
