Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation
Edurne Muguerza, Diana Ansorena, Iciar AstiasaránVolume:
84
Year:
2004
Language:
english
Pages:
8
DOI:
10.1002/jsfa.1786
File:
PDF, 129 KB
english, 2004