Concepedia

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

W. Meindert Pelser, J.P.H. Linssen, Aagje Legger, J.H. Houben

Meat Science · 2006 · 162 citations · 26 references

DOI

Concepts

References

26

PLASMA LIPIDS AND LIPOPROTEINS IN GREENLANDIC WEST COAST ESKIMOS

H. O. Bang, Jørn Dyerberg · Acta Medica Scandinavica · 1972 · 568 citations

, , +11

A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils

Afaf Kamal‐Eldin, Roger Andersson · Journal of the American Oil Chemists Society · 1997 · 325 citations

, , +16

Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

E Muguerza, G.A. Fista, Diana Ansorena et al. · Meat Science · 2002 · 237 citations · Full text

, , +17

Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages

J.G. Bloukas, E.D. Paneras, G.C. Fournitzis · Meat Science · 1997 · 215 citations

, , +17

Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona — a traditional Spanish fermented sausage

E Muguerza, Olga Gimeno, Diana Ansorena et al. · Meat Science · 2001 · 200 citations

, , +17