Nutritional composition of novel nutraceutical egg products developed with omega-3-rich oils-Reference-Cited by-同舟云学术

Nutritional composition of novel nutraceutical egg products developed with omega-3-rich oils

Published:2010-10 Issue:8 Volume:43 Page:1204-1212
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Kassis Nissan M.,Beamer Sarah K.,Matak Kristen E.,Tou Janet C.,Jaczynski Jacek

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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2. Quail egg yolk (Coturnix coturnix japonica) enriched with omega-3 fatty acids;Arantes da Silva;International Journal of Food Science and Technology,2009

3. Algal-oil capsules and cooked salmon: nutrionally equivalent sources of docosahexaenoic acid;Arterburn;Journal of the American Dietetic Association,2008

4. Official methods of analysis;Association of Official Analytical Chemists,1995

5. Official methods of analysis;Association of Official Analytical Chemists,2002

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