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Oxidation mechanisms in fish oil enriched emulsions [including 10 papers]

1999

Jacobsen, C.

AGROVOC Keywords
aceites de pescado acide ascorbique acido ascorbico antioxidantes antioxidants antioxydant ascorbic acid defecto de sabor egg yolk emulsion emulsions fer fish oils hierro huile de poisson iron jaune d'oeuf off flavours oxidation oxydation rheological properties salsas sauce sauces yema de huevo
Bibliographic information
Publisher
DTU
Pagination
258 p.
Other Subjects
Defaut de flaveur; Propiedades reologicas; Oxidacion; Propriete rheologique
Language
English
Note
Summaries (Da, En)
9 ill., 7 tables; 144 ref.
ISBN
87-88584-68-2
Type
Summary; Thesis; Bibliography
Corporate Author
Danmarks Tekniske Univ., Lyngby (Denmark)
2003-08-15
AGRIS AP
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