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Assessment of physico-chemical, antioxidant and antimicrobial activity of porcine blood protein hydrolysate in pork emulsion stored under aerobic packaging condition at 4 ± 1 °C

Food ChemistryNutritionMeat PackagingBiochemistryAnimal NutritionBioanalysisAerobic Packaging ConditionAntimicrobial ActivityFood ProcessingPork EmulsionFood PreservativesFood SafetyHealth Sciences