Effects of n-3 fatty acid enrichment on the quality characteristics of a special Hungarian cold cut (Párizsi)
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.2013.0010
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3. Storage stability of low-fat chicken sausages;Andres S.;J. Fd Engng,2006
4. Innovations in the development of healthier chicken sausages formulated with different lipid sources;Andres S.;Poult. Sci.,2009
5. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages;Ansorena D.;Fd Chem.,2004
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1. Influence of Partial Fat Replacement With Lecithin on the Product Characteristics of a Special Hungarian Cold Cut;Acta Alimentaria;2016-06
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