Stability and Consumer Acceptance of Long-Chain Omega-3 Fatty Acids (Eicosapentaenoic Acid, 20:5, n-3 and Docosahexaenoic Acid, 22:6, n-3) in Cream-Filled Sandwich Cookies
Author:
Publisher
Wiley
Subject
Food Science
Reference22 articles.
1. AOCS . 1991 . American Oil Chemical Society . Fatty acid composition by GLC. Official methods Ce 1b-89.
2. Dietary Intake of Marine n-3 Fatty Acids, Fish Intake, and the Risk of Coronary Disease among Men
3. Identification of Potent Odorants in Seal Blubber Oil by Direct Thermal Desorption-Gas Chromatography-Olfactometry
4. Autoxidation of ethyl eicosapentaenoate and docosahexaenoate under light irradiation.
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