Stability of linseed oil and antioxidants containing dry fermented sausages: study of the lipid fraction during different storage conditions
Keywords:
Chorizo
Dry fermented sausages
Linseed oil
Shelf-life
Antioxidants
Vacuum
α-linolenic
Citation:
Valencia I, Ansorena D, Astiasaran I. Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions. Meat Sci. 2006 Jun;73(2):269-277.
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