Effect of <i>Gaeddongssuk</i> (<i>Artemisia annua</i> L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage.

Korean J Food Sci Anim Resour · 2016 · PMC5112422 · PMID 27857535

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a decreasing trendno p-value reported

(1992) reported a decreasing trend of pH with an increase in storage duration for meat products.

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