Smith, Elizabeth <br/><br/>
Storage stability of egg sticks fortified with omega-3 fatty acids.  [electronic resource] 

 -  Journal of the science of food and agriculture  Jul 2018 
 - 3452-3461 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.8858  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Egg White<br/>Egg Yolk<br/>Eggs--microbiology<br/>Fatty Acids--analysis<br/>Fatty Acids, Omega-3<br/>Fish Oils<br/>Food Packaging--methods<br/>Food Preservation--methods<br/>Food, Fortified<br/>Functional Food<br/>Hydrogen-Ion Concentration<br/>Linseed Oil<br/>Lipid Peroxidation<br/>Refrigeration<br/>Salmon<br/>Sensation<br/>Vacuum