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

Author:

Valencia I.,Ansorena D.,Astiasarán I.

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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3. Addition of palatase M (lipase from Rhizomucor miehei) to dry fermented sausages: effect over lipolysis and study of the further oxidation process by GC–MS;Ansorena;Journal of Agricultural and Food Chemistry,1998

4. Determination of moisture content. 950.46;AOAC,2002

5. Fat (crude) or ether extract in meat. 960.39;AOAC,2002

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