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.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2004

Volume: 67

Issue: 2

Pages: 237-244

Type: Article

DOI: 10.1016/J.MEATSCI.2003.10.011 GOOGLE SCHOLAR
Data source: Scopus