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Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage

Lorenzo de la Hoz, M. D’Arrigo, I. Cambero, J.A. Ordóñez

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Key concepts: Food science, Linseed oil, Polyunsaturated fatty acid, Chemistry, Tocopherol, Sunflower oil, TBARS, Lipid oxidation

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