Physicochemical Properties of Red Salmon Oil (Oncorhynchus nerka) and Microencapsulated Red Salmon Oil Added to Baby Food-Reference-Cited by-同舟云学术

Physicochemical Properties of Red Salmon Oil (Oncorhynchus nerka) and Microencapsulated Red Salmon Oil Added to Baby Food

Published:2011-10-30 Issue:4 Volume:89 Page:727-734
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Wan Yuting,Li Juan,Solval Kevin Mis,Stine Jesse J.,Bechtel Peter J.,Sathivel Subramaniam

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://www.springerlink.com/index/pdf/10.1007/s11746-011-1957-y

Reference42 articles.

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3. Huang J, Sathivel S (2008) Thermal and rheological properties and the effects of temperature on the viscosity and oxidation rate of unpurified salmon oil. J Food Eng 89:105–111

4. Elamadfa I, Majchrzak D (2000) Fatty acid profile in baby food products. Eur J Lipid Sci Technol 102:270–275

5. Dobbing J (1994) The later development of the brain and its vulnerability. In: Davis JA, Dobbing J (eds) Scientific foundations of paediatrics. William Heinemann, London, pp 565–577

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