Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage - Ryu, Kyeong Seon; Shim, Kwan Seob; Shin, Daekeun (Korean journal for food science of animal resources, 2014)
Keywords: lipid oxidation; flavonoid; pork sausage; polyphenol; grape skin and seed pomace