TY  - GEN
AU  - Tolasa,Sebnem
AU  - Lee,Chong M
AU  - Cakli,Sukran
TI  - Physical and oxidative stabilization of omega-3 fatty acids in surimi gels
SN  - 1750-3841
PY  - 2010///1027
KW  - Animals
KW  - Chemical Phenomena
KW  - Docosahexaenoic Acids
KW  - analysis
KW  - Eicosapentaenoic Acid
KW  - Fatty Acids, Omega-3
KW  - chemistry
KW  - Fish Oils
KW  - Fish Products
KW  - Food Preservation
KW  - methods
KW  - Food, Fortified
KW  - Frozen Foods
KW  - Gadiformes
KW  - Gels
KW  - Image Processing, Computer-Assisted
KW  - Peroxides
KW  - Phase Transition
KW  - Quality Control
KW  - Refrigeration
KW  - Thiobarbituric Acid Reactive Substances
KW  - Time Factors
N1  - Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1111/j.1750-3841.2010.01560.x
ER  -