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ω-3 in meat products: benefits and effects on lipid oxidative stability

Daniela Miotto Bernardi1, Teresinha Marisa Bertol2, Sérgio Bertelli Pflanzer3

  • 1Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil.

Journal of the Science of Food and Agriculture
|December 18, 2015
PubMed

Keywords:
healthy meat productslipid oxidationlipid reformulationnatural antioxidantsω-3 fatty acids

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