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Characteristics of fatty phase oxidation in boiled sausages with polyunsaturated fatty acids.
Characteristics of fatty phase oxidation in boiled sausages with polyunsaturated fatty acids.
2010
A. Liutkevičius
G. Zaborskienė
G. Garmienė
A. Šalaševičienė
V. Speičienė
Keywords:
Chemical composition
Polyunsaturated fatty acid
Food storage
Hydrolysis
Organic chemistry
Chemistry
Boiling
Biochemistry
cooking methods
Food science
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