1.

STUDY OF A PROTOCOL FOR DETERMINING AUTOXIDATION IN LIPIDS OF FRESHWATER FISH PRODUCTS ; ESTUDIO DE UN PROTOCOLO PARA DETERMINAR AUTOXIDACION EN LIPIDOS DE PRODUCTOS DE PESCADO RIO

2.

STUDY OF A PROTOCOL FOR DETERMINING AUTOXIDATION IN LIPIDS OF FRESHWATER FISH PRODUCTS ; ESTUDIO DE UN PROTOCOLO PARA DETERMINAR AUTOXIDACION EN LIPIDOS DE PRODUCTOS DE PESCADO RIO

3.

STUDY OF A PROTOCOL FOR DETERMINING AUTOXIDATION IN LIPIDS OF FRESHWATER FISH PRODUCTS ; ESTUDIO DE UN PROTOCOLO PARA DETERMINAR AUTOXIDACION EN LIPIDOS DE PRODUCTOS DE PESCADO RIO

4.

STUDY OF A PROTOCOL FOR DETERMINING AUTOXIDATION IN LIPIDS OF FRESHWATER FISH PRODUCTS ; ESTUDIO DE UN PROTOCOLO PARA DETERMINAR AUTOXIDACION EN LIPIDOS DE PRODUCTOS DE PESCADO RIO

5.

STUDY OF A PROTOCOL FOR DETERMINING AUTOXIDATION IN LIPIDS OF FRESHWATER FISH PRODUCTS ; ESTUDIO DE UN PROTOCOLO PARA DETERMINAR AUTOXIDACION EN LIPIDOS DE PRODUCTOS DE PESCADO RIO

1.

Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated linseed, algal and fish oils.

2.

Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated linseed, algal and fish oils.

3.

Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated linseed, algal and fish oils.