Salcedo-Sandoval, Lorena <br/><br/>
Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them.  [electronic resource] 

 -  Food chemistry  Oct 2015 
 - 207-13 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2015.03.093  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Fatty Acids, Omega-3--chemistry<br/>Food Storage--methods<br/>Hydrogel, Polyethylene Glycol Dimethacrylate--chemistry<br/>Meat--analysis<br/>Oxidation-Reduction<br/>Swine