Broce, Kathia, y Jozef Linssen. «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, no. 2 (julio 6, 2016): 18-28. Accedido diciembre 14, 2019. https://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/143.