Published in
Royal Society of Chemistry, Food and Function, 10(8), p. 3563-3575, 2017
DOI: 10.1039/c7fo00929a
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Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim
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Abstract
Direct or pre-emulsified flaxseed oil addition did not affect sensory properties of high omega-3/vitamin E sausages but encapsulation did, negatively.