Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants

  1. Valencia, I.
  2. O'Grady, M.N.
  3. Ansorena, D.
  4. Astiasarán, I.
  5. Kerry, J.P.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2008

Volume: 80

Issue: 4

Pages: 1046-1054

Type: Article

DOI: 10.1016/J.MEATSCI.2008.04.024 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus