(FFN) Ciencias de la Alimentación y Fisiología
Departamento académico
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University College Cork
Cork, IrlandaPublications in collaboration with researchers from University College Cork (1)
2008
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Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants
Meat Science, Vol. 80, Núm. 4, pp. 1046-1054