Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis
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Title
Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis
Authors
Keywords
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Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2018-04-16
DOI
10.1002/jsfa.9069
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