Sensory description of marine oils through development of a sensory wheel and vocabulary

Author:

Larssen W.E.,Monteleone E.,Hersleth M.

Funder

Møre og Romsdal

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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3. Official method Ce 1b-89: Fatty acid composition of marine oils by GLC. Reapproved 2009;AOCS,2009

4. Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel;Aparicio;Journal of the American Oil Chemists' Society,1996

5. Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids;Arab-Tehrany;Trends in Food Science & Technology,2012

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