Increasing meat product functionality by the addition of milled flaxseedLinum usitatissimum-Reference-Cited by-同舟云学术

Increasing meat product functionality by the addition of milled flaxseedLinum usitatissimum

Published:2016-12-14 Issue:9 Volume:97 Page:2865-2874
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zając Marzena¹,Kulawik Piotr¹,Tkaczewska Joanna¹,Migdał Władysław¹,Pustkowiak Henryk²

Affiliation:

1. University of Agriculture in Kraków; Department of Animal Product Technology; ul. Balicka 122 30-149 Kraków Poland

2. University of Agriculture in Kraków; Department of Cattle Breeding; Al. Mickiewicza 24/28 30-059 Kraków Poland

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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5. Lipid oxidation in n-3 fatty acid enriched Dutch style fermented sausages;Pelser;Meat Sci,2007

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