Effect of antioxidants on stabilization of meat products fortified with n− 3 fatty acids - Concepedia

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Effect of antioxidants on stabilization of meat products fortified with n− 3 fatty acids

94

Citations

24

References

2005

Year

S. Lee, C. Faustman, D. Djordjević, Habibollah Faraji, Eric A. Decker

Food ChemistryNutritionBiochemistryFatty AcidsOmega-3 Fatty AcidLipid NutritionMeat ProductsN− 3Meat QualityMetabolismMedicineOxidative Stress

References

	Year	Citations

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