||Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated lineseedm algal and fishoil
Broce, Kathia; Linssen, J.P.H.
||Revista de I+D Tecnologico 11 (2015)2. - ISSN 2219-6714 - p. 18 - 28.
||Food Quality and Design
||Refereed Article in a scientific journal
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