Evolution of the fatty acid composition of dried sausage during drying according to the n-3 fatty acid content and the duration of plant antioxidant distribution in the pig feed

Evolution of the fatty acid composition of dried sausage during drying according to the n-3 fatty acid content and the duration of plant antioxidant distribution in the pig feed
J. Mourot, A. de Tonnac, L. Roger and Arturo-Schaan