Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated lineseedm algal and fishoil

Kathia  Broce; J.P.H. Linssen

Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated lineseedm algal and fishoil

Kathia Broce, J.P.H. Linssen

Food Quality and Design

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	18-28
Journal	Revista de I+D Tecnologico
Volume	11
Issue number	2
Publication status	Published - 2015

Access to Document

https://edepot.wur.nl/388502

Cite this

@article{096b80e2a9b3471d887858ecb94181f1,

title = "Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated lineseedm algal and fishoil",

author = "Kathia Broce and J.P.H. Linssen",

year = "2015",

language = "English",

volume = "11",

pages = "18--28",

journal = "Revista de I+D Tecnologico ",

issn = "2219-6714",

number = "2",

}