Addition of GSE (400 and 1000 lg/g) and BB (80 and 1000 lg/g) did not significantly affect the sensory scores of cooked pork patties for any of the quality attributes tested (data not shown)
Addition of GSE (400 and 1000 lg/g) and BB (80 and1000 lg/g) did not significantly affect the sensory scoresof cooked pork patties for any of the quality attributestested (data not shown)