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TBARS and microbial growth predicative models of pork sausage stored at different temperatures
lipid oxidation microbiological quality Arrhenius equation square root model TBARS
2015/7/28
Kinetic models were developed for quality changes of emulsified pork sausages to predict the TBARS (2-thiobarbituric acid reactive substance) and TVC (total viable counts) changes at different tempera...
