Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: Nutritional benefits and evaluation of oxidation
- Muguerza, E.
- Ansorena, D.
- Astiasarán, I.
ISSN: 0022-5142
Année de publication: 2004
Volumen: 84
Número: 9
Pages: 1061-1068
Type: Article