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  1. 1
    Effect of Pigments on Quality Characteristics of Pork Sausages

    Effect of Pigments on Quality Characteristics of Pork Sausages by Cunliu Zhou, Lin Zhang, Hui Wang, Conggui Chen

    Published 2012-10-01
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    Article
  2. 2
    L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical

    L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical by Peng Xu, Yadong Zheng, Xiaoxu Zhu, Shiyi Li, Cunliu Zhou

    Published 2018-06-01
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    Article

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