Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants.
| Image |  |
|---|---|
| Description | scientific article published on June 2004 |
| Author/s |
author: Iciar Astiasarán Diana Ansorena |
| Publication date | June 1, 2004 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |