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DOI: 10.1016/j.meatsci.2008.04.024
¤ OpenAccess: Green
This work has “Green” OA status. This means it may cost money to access on the publisher landing page, but there is a free copy in an OA repository.

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants

I. Valencia,M.N. O’Grady,Diana Ansorena,Icíar Astiasarán,Joe P. Kerry

Food science
Chemistry
Lipid oxidation
2008
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    “Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants” is a paper by I. Valencia M.N. O’Grady Diana Ansorena Icíar Astiasarán Joe P. Kerry published in 2008. It has an Open Access status of “green”. You can read and download a PDF Full Text of this paper here.
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