Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants

Meat Science

Volumn 80, Issue 4, 2008, Pages 1046-1054

  Valencia, I ^a   O'Grady, M N ^b   Ansorena, D ^a   Astiasaran I ^a   Kerry, J P ^b  

^a UNIVERSITY OF NAVARRA   (Spain)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Fish oil; Green coffee antioxidant; Green tea catechins; Linseed oil; Lipid oxidation

Indexed keywords

EID: 52049121051     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.04.024     Document Type: Article

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