Effect of processing and storage on the fatty acid composition ofn-3 orn-6 fatty acid-enriched eggs
Author:
Affiliation:
1. Laboratory of Hygiene of Foods of Animal Origin; Faculty of Veterinary Medicine; University of Thessaly; Karditsa; Greece
2. Department of Food Hygiene and Technology; School of Veterinary Medicine; Aristotle University; Thessaloniki; Greece
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03114.x/fullpdf
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3. Change in α-tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long-chain ω3 polyunsaturated fatty acids after different processing methods;Cortinas;Journal of the Science of Food and Agriculture,2003
4. A simple method for the isolation and purification of total lipids from animal tissues;Folch;The Journal of Biological Chemistry,1957
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