Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants
Keywords:
Linseed oil
Fish oil
Green tea catechins
Green coffee antioxidant
Lipid oxidation
Citation:
Valencia I, O'Grady MN, Ansorena D, Astiasaran I, Kerry JP. Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Sci. 2008 Dec;80(4):1046-1054
Statistics and impact
0 citas en
Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.