Meat Products as Functional Foods: A Review
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07110.x/fullpdf
Reference66 articles.
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3. Sensory. Shear and cooking properties of lowerfat beef patties made with inner pea fiber;Anderson;J Food Sci,2000
4. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants;Ansorena;Meat Sci,2004a
5. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages;Ansorena;Food Chem,2004b
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