Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E
Crossref DOI link: https://doi.org/10.1007/s13197-016-2385-7
Published Online: 2016-11-12
Published Print: 2016-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bolger, Zara
Brunton, Nigel P.
Lyng, James G.
Monahan, Frank J.
Funding for this research was provided by:
Department of Agriculture, Food and the Marine of the Irish Government (Project 11/F/035)
License valid from 2016-11-01