Development of dry fermented sausages rich in docosahexaenoic acid with oil from the microalgae Schizochytrium sp.: Influence on nutritional properties, sensorial quality and oxidation stability

  1. Valencia, I.
  2. Ansorena, D.
  3. Astiasarán, I.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2007

Alea: 104

Zenbakia: 3

Orrialdeak: 1087-1096

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2007.01.021 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus