Broce K, Linssen J. Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated linseed, algal and fish oils. IDT [Internet]. 6jul.2016 [citado 22nov.2024];11(2):18-. Available from: https://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/143