Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage
- 31 July 2004
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 67 (3), 485-495
- https://doi.org/10.1016/j.meatsci.2003.12.001
Abstract
No abstract availableKeywords
This publication has 35 references indexed in Scilit:
- Effect of dietary linseed oil on pig hepatic tissue fatty acid composition and susceptibility to lipid peroxidationNutrition Research, 2002
- Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseumMeat Science, 2001
- The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausagesMeat Science, 2001
- Oxidation in traditional mediterranean meat productsMeat Science, 1998
- Immunonutrition: the role of ω-3 fatty acidsNutrition, 1998
- Ecoimmunonutrition: a challenge for the third millenniumNutrition, 1998
- Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loinMeat Science, 1996
- Dietary .alpha.-Linolenic Acid Alters the Fatty Acid Composition of Lipid Classes in Swine TissuesJournal of Agricultural and Food Chemistry, 1995
- A study of changes in the fat content of some varieties of dry sausage during the curing processMeat Science, 1993
- Incorporation of Different Types of n-3 Fatty Acids Into Tissue Lipids of PoultryPoultry Science, 1992