Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard

European Food Research and Technology

Volumn 207, Issue 4, 1998, Pages 276-280

  Kallio, H ^a   Lehtinen, T ^a   Laakso, P ^a   Tahvonen, R ^a  

^a UNIVERSITY OF TURKU   (Finland)

Author keywords

Fatty acids; Fish wurst; Pork fish sausage; Ripening; Storage

Indexed keywords

EID: 54749132246     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050333     Document Type: Article

References (7)

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