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Sausages color deterioration mechanism and storage stabilization strategies: A review

Jingwen Huang1, Juanjuan Zhao2, Gaofeng Wu3

  • 1College of Food Science, Xizang Agricultural and Animal Husbandry University, Tibet 860000, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Meat Science
|September 7, 2026
PubMed

Keywords:
Color deteriorationColor stabilizationColorantsSausageShelf life

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