Production of docosahexaenoic acid (DHA) enriched loin and dry cured ham from pigs fed algae: Nutritional and sensory quality-Reference-Cited by-同舟云学术

Production of docosahexaenoic acid (DHA) enriched loin and dry cured ham from pigs fed algae: Nutritional and sensory quality

Published:2016-11-03 Issue:5 Volume:119 Page:1600144
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Vossen Els¹,Raes Katleen²,Van Mullem Danny³,De Smet Stefaan¹

Affiliation:

1. Laboratory of Animal Nutrition and Animal Product QualityFaculty of Bioscience EngineeringDepartment of Animal ProductionGhent UniversityGhentBelgium

2. Laboratory for Food Microbiology and BiotechnologyFaculty of Bioscience EngineeringDepartment of Industrial Biological SciencesGhent University − Campus KortrijkKortrijkBelgium

3. Lambers‐Seghers CompanyBaasrodeBelgium

Funder

Institute for the Promotion of Innovation by Science and Technology in Flanders

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600144

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5. Scientific opinion on dietary reference values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol;EFSA J,2010

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