Enrichment of spreadable fats with polyunsaturated fatty acids omega-3 using fish oil. [electronic resource]

By: Contributor(s): Producer: 20011004Description: 469-76 p. digitalISSN:
  • 0963-7486
Subject(s): In: International journal of food sciences and nutrition vol. 52
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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