Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega-3 long-chain polyunsaturated fatty acid-rich foods

Journal of the Science of Food and Agriculture

Volumn 87, Issue 2, 2007, Pages 181-191

  Kolanowski, Wojciech ^a   Jaworska, Danuta ^a   Weißbrodt, Jenny ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITY OF BONN   (Germany)

Author keywords

Fish oil; Food enrichment; Lipid oxidation; Omega 3 LC PUFA; Supplementation

Indexed keywords

EID: 33846435692     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2733     Document Type: Review

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