Shon, J <br/><br/>
Effect of whey protein coating on quality attributes of low-fat, aerobically packaged sausage during refrigerated storage.  [electronic resource] 

 -  Journal of food science  Aug 2008 
 - C469-75 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0022-1147 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2008.00829.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants--pharmacology<br/>Colony Count, Microbial<br/>Consumer Product Safety<br/>Food Contamination--prevention & control<br/>Food Handling--methods<br/>Food Microbiology<br/>Food Packaging--methods<br/>Food Preservation--methods<br/>Humans<br/>Listeria monocytogenes--growth & development<br/>Meat Products--standards<br/>Milk Proteins--pharmacology<br/>Oxidation-Reduction<br/>Oxygen--metabolism<br/>Peroxides--analysis<br/>Swine<br/>Temperature<br/>Thiobarbituric Acid Reactive Substances--analysis<br/>Time Factors<br/>Whey Proteins