Effect of pre-emulsified fish oil - as source of PUFA n-3 - on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage

Meat Science

Volumn 80, Issue 2, 2008, Pages 183-193

  Cáceres, Ester ^a   García, María Luisa ^a   Selgas, María Dolores ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Cooked meat sausages; Fish oil; Microstructure; n 3 PUFA; Sensory properties

Indexed keywords

EID: 49649094691     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.11.018     Document Type: Article

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