Effect of pre-emulsified fish oil – as source of PUFA n−3 – on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage

Published 2007 View Full Article

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Title
Effect of pre-emulsified fish oil – as source of PUFA n−3 – on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 80, Issue 2, Pages 183-193
Publisher
Elsevier BV
Online
2007-12-06
DOI
10.1016/j.meatsci.2007.11.018

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