000 01269 a2200325 4500
005 20250517044300.0
264 0 _c20160725
008 201607s 0 0 eng d
022 _a1873-4138
024 7 _a10.1016/j.meatsci.2015.07.013
_2doi
040 _aNLM
_beng
_cNLM
100 1 _aSalcedo-Sandoval, Lorena
245 0 0 _aFilled 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.
_h[electronic resource]
260 _bMeat science
_cDec 2015
300 _a160-8 p.
_bdigital
500 _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't
650 0 4 _aAnimals
650 0 4 _aDocosahexaenoic Acids
_xchemistry
650 0 4 _aEicosapentaenoic Acid
_xchemistry
650 0 4 _aFatty Acids, Omega-3
_xchemistry
650 0 4 _aFood Analysis
650 0 4 _aHydrogels
_xchemistry
650 0 4 _aLipid Peroxidation
650 0 4 _aMeat Products
_xanalysis
700 1 _aCofrades, Susana
700 1 _aRuiz-Capillas, Claudia
700 1 _aJiménez-Colmenero, Francisco
773 0 _tMeat science
_gvol. 110
_gp. 160-8
856 4 0 _uhttps://doi.org/10.1016/j.meatsci.2015.07.013
_zAvailable from publisher's website
999 _c25129998
_d25129998