Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage

Meat Science

Volumn 67, Issue 3, 2004, Pages 485-495

  Hoz, L ^a   D'Arrigo, M ^a   Cambero, I ^b   Ordonez J A ^b  

^a Hospitales Universitarios Quirón Salud Madrid   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Tocopherol; Dry fermented sausage; Fatty acid; PUFAs n 6:n 3 ratio; Salchich n

Indexed keywords

Α-TOCOPHEROL; DRY FERMENTED SAUSAGE; PUFAS N-6:N-3 RATIO; SALCHICHÓN;

BIOTECHNOLOGY; DISEASES; FERMENTATION; MEATS; OILS AND FATS; PROTEINS; SALTS;

FATTY ACIDS;

ANIMALIA; FRAXINUS; HELIANTHUS; SIGANUS;

EID: 1242265032     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.12.001     Document Type: Article

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