Stability of dry fermented sausages enriched in α-linolenic acid and docosahexanoic acid by a lyophilized antioxidant extract of a Melissa officinalis L.
M. García-Íñiguez de Ciriano, E. Larequi, I. Berasategi, I. Astiasarán and D. Ansorena
International Congress of Meat Science and Technology