Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs.

No abstract is available for this paper.

• Publication year

  2006

• Venue

  Meat Science

• Publication date

  2006-04-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/j.meatsci.2005.09.022PMID 22061886
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Comprar Tablas de composición de alimentos | Carmen Cuadrado Vives | 9788436821338 | Ediciones Pirámide

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