Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants

  1. Ansorena, D.
  2. Astiasarán, I.
Zeitschrift:
Meat Science

ISSN: 0309-1740

Datum der Publikation: 2004

Ausgabe: 67

Nummer: 2

Seiten: 237-244

Art: Artikel

DOI: 10.1016/J.MEATSCI.2003.10.011 GOOGLE SCHOLAR
Datenquelle: Scopus