Impact of Creatine Supplementation on the Quality and Storage Characteristics of Emulsified Pork Sausages
Abstract This study aimed to analyze the effect of creatine supplementation on the quality and storage characteristics of emulsified pork sausages. Creatine powder was added at levels of 0.5% (CS1), 1.0% (CS2), 1.5% (CS3), and 2.0% (CS4). Quality characteristics were evaluated on day 0, while storag...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Nature
2025-11-01
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| Col·lecció: | Food Science of Animal Resources |
| Matèries: | |
| Accés en línia: | https://doi.org/10.5851/kosfa.2025.e26 |
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