Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil-Reference-Cited by-同舟云学术

Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil

Published:2012-01 Issue:1 Volume:90 Page:81-86
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Josquin Nicole M.,Linssen, Jozef P.H.,Houben Jacques H.

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

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