✦ LIBER ✦

Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants

✍ Scribed by Diana Ansorena; Iciar Astiasarán

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Fat Level and Partial Replacem

✍ E. Muguerza; D. Ansorena; J.G. Bloukas; I. Astiasarán 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 123 KB

Effect of the packaging method and the s

✍ Begoña Rubio; Beatriz Martínez; Ma Dolores García-Cachán; Jordi Rovira; Isabel J 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 210 KB

Effects of olive oil and its fractions o

✍ Amel Nakbi; Wafa Tayeb; Abir Grissa; Manel Issaoui; Samia Dabbou; Issam Chargui; 📂 Article 📅 2010 🏛 BioMed Central 🌐 English ⚖ 402 KB

Replacement of dietary fish oil with oli

✍ Ayumi SENO-O; Fumiaki TAKAKUWA; Tomomi HASHIGUCHI; Katsuji MORIOKA; Toshiro MASU 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 145 KB

Effect of Ingestion of Thermally Oxidize

✍ Ammouche, A.; Rouaki, F.; Bitam, A.; Bellal, M.M. 📂 Article 📅 2002 🏛 S. Karger AG 🌐 English ⚖ 85 KB

Effect of frozen storage and protective

✍ Houben, J.H.; Krol, B. 📂 Article 📅 1985 🏛 Elsevier Science 🌐 English ⚖ 469 KB