Filled hydrogel particles as a delivery system for n-3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation.

Salcedo-Sandoval, Lorena

Filled hydrogel particles as a delivery system for n-3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation. [electronic resource] - Meat science Dec 2015 - 160-8 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1873-4138

10.1016/j.meatsci.2015.07.013 doi


Animals
Docosahexaenoic Acids--chemistry
Eicosapentaenoic Acid--chemistry
Fatty Acids, Omega-3--chemistry
Food Analysis
Hydrogels--chemistry
Lipid Peroxidation
Meat Products--analysis