Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil

✍ Scribed by Nicole M. Josquin; Jozef P.H. Linssen; ; Jacques H. Houben

• Book ID: 116738374
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 342 KB
• Volume: 90
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.06.001