Physical and oxidative stabilization of omega-3 fatty acids in surimi gels. [electronic resource]
Producer: 20101027Description: C305-10 p. digitalISSN:- 1750-3841
- Animals
- Chemical Phenomena
- Docosahexaenoic Acids -- analysis
- Eicosapentaenoic Acid -- analysis
- Fatty Acids, Omega-3 -- chemistry
- Fish Oils -- chemistry
- Fish Products -- analysis
- Food Preservation -- methods
- Food, Fortified -- analysis
- Frozen Foods -- analysis
- Gadiformes
- Gels -- chemistry
- Image Processing, Computer-Assisted
- Peroxides -- analysis
- Phase Transition
- Quality Control
- Refrigeration
- Thiobarbituric Acid Reactive Substances -- analysis
- Time Factors
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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