“EFFECTS OF CHELATING AGENTS ON LIPID OXIDATION, PH, AND COLOR CHANGE IN REDUCED SODIUM AND LOW-FAT PORK PATTIES” (2019) International Journal of Food and Nutritional Sciences, 8(2), pp. 49–52. Available at: https://ijfans.org/index.php/Journal/article/view/737 (Accessed: 1 September 2026).