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Effect of Differently Sized O/W Emulsions Loaded with Rosemary Extract on Lipid Oxidation in cooked Emulsion-Type Sausages Rich in n-3 Fatty Acids



Effect of Differently Sized O/W Emulsions Loaded with Rosemary Extract on Lipid Oxidation in cooked Emulsion-Type Sausages Rich in n-3 Fatty Acids



Lwt - Food Science and Technology




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Accession: 067011531

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DOI: 10.1016/j.lwt.2016.03.022


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