Broce, K. y Linssen, J. (2016) «Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated linseed, algal and fish oils»., I+D Tecnológico, 11(2), pp. 18-28. Disponible en: https://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/143 (Accedido: 11diciembre2019).