Development, microbiological content and sensory analysis of a spread rich in n-3 fatty acids

Food Research International

Volumn 39, Issue 5, 2006, Pages 559-567

  Dalton, A ^a,b   Witthuhn, R C ^a   Smuts, C M ^b   Wolmarans, P ^b   Nel, D G ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b SOUTH AFRICAN MEDICAL RESEARCH COUNCIL   (South Africa)

Author keywords

Carotino fat; Docosahexaenoic acid (DHA); Eicosapentaenoic acid (EPA); Fish flour; Long chain n 3 polyunsaturated fatty acids; Microbiological safety; Sensory evaluation; Specially formulated sandwich spread

Indexed keywords

HEALTH; MICROOPTICS; MICROORGANISMS; SENSORY PERCEPTION; STANDARDS;

COROTINO FAT; MICROBIOLOGICAL SAFETY; SENSORY EVALUATION;

FATTY ACIDS;

MERLUCCIUS CAPENSIS; REXEA SOLANDRI;

EID: 33644858428     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.11.003     Document Type: Article

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