The Influence of Rosehip Polyphenols on the Quality of Smoked Pork Sausages, Compared to Classic Additives
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DOI: 10.37358/rc.18.8.6477
Abstract: In this study, pork sausages added with rosehip polyphenols, sodium nitrite, butylated hydroxyanisole (BHA) and tetrasodium pyrophosphate (TSPP) in different concentrations and combinations were prepared, smoked and refrigerated for 20 days. To evaluate the quality… read more here.
Keywords: quality; pork sausages; rosehip polyphenols; rosehip ... See more keywords