Acta Vet. Brno 2014, 83: 163-169

https://doi.org/10.2754/avb201483020163

Effect of micro-encapsulated n-3 fatty acids on quality properties of two types of dry sausages

Zdeněk Pavlík1, Alena Saláková1, Josef Kameník1, Jan Pospíšil2, Michaela Králová2, Iva Steinhauserová1

1University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Brno, Czech Republic
2University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Milk Hygiene and Technology, Brno, Czech Republic

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  • TUTUN Soner, YURDAKUL Ozen: ENKAPSÜLASYON VE GIDA TEKNOLOJİSİNDE KULLANIMI (ENCAPSULATION AND ITS USE IN FOOD TECHNOLOGY). VFTDB 2022. <https://doi.org/10.38137/vftd.1096571>
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