Lipid oxidation in n - 3 fatty acid enriched Dutch style fermented sausages.

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

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

Cite this

@article{27ce3b17efd842769a4ced02a1608abe,

title = "Lipid oxidation in n - 3 fatty acid enriched Dutch style fermented sausages.",

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

year = "2007",

language = "Undefined/Unknown",

volume = "75",

pages = "1--11",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier Ltd",

number = "1",

}