Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality.

Korean J Food Sci Anim Resour · 2016 · PMC4869546 · PMID 27194928

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an increasing trendno p-value reported

In all treatment groups, the pork patties showed an increasing trend in TBARS as the storage period increased ( Fig. 1 ).

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