Cite
MLA Citation
James G. Whalin et al.. “Color stability and lipid oxidation in pork sausage as affected by rosemary extract and phospholipase A2: A possible role for depletion of neutral lipid hydroperoxides.” Journal of food processing and preservation, vol. 46, no. 4, 2022, p. n/a. http://access.bl.uk/ark:/81055/vdc_100153442429.0x000028