Oxidative Stability of Sardine Oil Embedded in Spray-dried Egg White Powder and Its Use for n-3 Unsaturated Fatty Acid Fortification of Cookies-Reference-Cited by-同舟云学术

Oxidative Stability of Sardine Oil Embedded in Spray-dried Egg White Powder and Its Use for n-3 Unsaturated Fatty Acid Fortification of Cookies

Published:1992-01 Issue:4 Volume:56 Page:560-563
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

Taguchi Kuniko,Iwami Kimikazu,Ibuki Fumio,Kawabata Makoto

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.56.560

Reference2 articles.

1. R. Ishihara and S. Maekawa, “Eggs; Chemistry and Processing Techniques” (in Japanese), ed. by Y. Asano and R. Ishihara, Korin, Tokyo, 1985, pp. 163–236.

2. T. Sato, “Statistical Sensory Evaluation” (in Japanese), Nikkagiren Shuppan-sha, Tokyo, pp. 37–55.

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