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2019•Journal of Food Science and TechnologyOpen access

Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage

Jin‐Kyu Seo, Rashida Parvin, Dong-Gyun Yim, Md. Ashrafuzzaman Zahid, Han‐Sul Yang

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Key concepts: Nitrite, Chemistry, Chewiness, Food science, Antioxidant, Lipid oxidation, DPPH, Nitrate

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Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage — Research Paper | ScholarLens