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Effect of pre-emulsified fish oil – as source of PUFA n−3 – on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage
Ester Cáceres, María Luisa García, María Dolores SelgasVolume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2007.11.018
File:
PDF, 877 KB
english, 2008