Lipid oxidation in Dutch style fermented sausages with increased levels of linolenic acid

J.P.H. Linssen, W.M. Pelser, A. Legger, J.H. Houben

Research output: Contribution to conference › Conference paper › Academic › peer-review

Original language	English
Publication status	Published - 2005
Event	51st International Congress of Meat Science and Technology, August 7-12, 2005 - Duration: 7 Aug 2005 → 12 Aug 2005

Conference	51st International Congress of Meat Science and Technology, August 7-12, 2005
Period	7/08/05 → 12/08/05

Cite this

@conference{3864251a4b8d482aa2a959007d6800ce,

title = "Lipid oxidation in Dutch style fermented sausages with increased levels of linolenic acid",

author = "J.P.H. Linssen and W.M. Pelser and A. Legger and J.H. Houben",

year = "2005",

language = "English",

note = "51st International Congress of Meat Science and Technology, August 7-12, 2005 ; Conference date: 07-08-2005 Through 12-08-2005",

}