Production of docosahexaenoic acid (DHA) enriched bacon

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 1, 2010, Pages 465-472

  Meadus, William Jon ^a   Duff, Pascale ^a   Uttaro, Bethany ^a   Aalhus, Jennifer Lynn ^a   Rolland, Dave Charles ^a   Gibson, Lorna Lynn ^a   Dugan, Mike Edward Russell ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

Alga biomass; Bacon; Docosahexaenoic acid; Taste survey; TBARS

Indexed keywords

DOCOSAHEXAENOIC ACID; FATTY ACID;

ANIMAL; ANIMAL FOOD; ARTICLE; FOOD HANDLING; HUMAN; MEAT; ODOR; PHYSIOLOGY; SWINE; TASTE;

ANIMAL FEED; ANIMALS; DOCOSAHEXAENOIC ACIDS; FATTY ACIDS; FOOD HANDLING; HUMANS; MEAT PRODUCTS; SMELL; SWINE; TASTE;

ALGAE; BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; HORDEUM; PISUM SATIVUM; SUIDAE; ZEA MAYS;

EID: 75249092848     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9028078     Document Type: Article

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