The aim of the study was to investigate how liquid fish oil and microencapsulated oil additives influenced the rheological characteristics and the dynamics of water binding in vacuum-packed (VP) and modified-atmosphere-packed (MAP) poultry sausages during 21-day storage. In contrast to the control sample. the sausages enriched with microencapsulated fish oil (MC) were characterised by... https://thebrickes.shop/product-category/patio-occasional-table/