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Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

Food ChemistryPork Meat SystemsFood ColloidMeat PackagingEngineeringBiopolymer GelBiotechnologyN-3 Fatty AcidsFilled Hydrogel ParticlesFood EngineeringMeat ScienceBiomolecular EngineeringEmulsionHealth Sciences