Cite
HARVARD Citation
Munekata, P. et al. (2017). Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix. Meat science. pp. 54-60. [Online].
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Munekata, P. et al. (2017). Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix. Meat science. pp. 54-60. [Online].