Determination of optimum level of omega-3 fish oil plus vitamin E and their effects on oxidative and sensory shelf stability in a traditional Persian ice cream formulation using a computer-aided statistical programme

Iranian Journal of Fisheries Sciences

Volumn 19, Issue 1, 2020, Pages 151-166

  Shaviklo, A R ^a   Seyed Nejad, S R ^b   Mahdavi Adeli, H R ^a  

^a ANIMAL SCIENCE RESEARCH INSTITUTE   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Fortified ice cream; Oxidative stability; Sensory quality; 3 fish oil

Indexed keywords

EID: 85078014167     PISSN: 15622916     EISSN: None     Source Type: Journal    
DOI: 10.22092/ijfs.2019.119720     Document Type: Article

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