Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation
Keywords:
Dry fermented sausages
n-3 fatty acids
Oxidation
Colour
Cholesterol oxidation products
Publisher:
Wiley-Blackwell
Citation:
Muguerza E, Ansorena D, Astiasarán I. Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation. J Sci Food Agric 2004;84(9):1061-1068
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