Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics-Reference-Cited by-同舟云学术

Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics

Published:2009-09 Issue:1 Volume:83 Page:148-154
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

López-López I.,Cofrades S.,Jiménez-Colmenero F.

Publisher

Elsevier BV

Subject

Food Science

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