Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: Nutritional benefits and evaluation of oxidation

  1. Muguerza, E.
  2. Ansorena, D.
  3. Astiasarán, I.
Journal:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Year of publication: 2004

Volume: 84

Issue: 9

Pages: 1061-1068

Type: Article

DOI: 10.1002/JSFA.1786 GOOGLE SCHOLAR
Data source: Scopus