Stability of n-3 Fatty Acids of Fish Protein Concentrate during Drying and Storage

By Borquez R.   Koller W.D.   Wolf W.   Spies W.E.L.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 5, 1997-08 ,pp. : 508-512

Academic Press

Access to resources Recommend Favorite

Advances in Dietary Enrichment with N-3 Fatty Acids

By Moghadasian Mohammed  

Critical Reviews in Food Science and Nutrition, Vol. 48, Iss. 5, 2008-05 ,pp. : 402-410

Taylor & Francis Ltd

Access to resources Recommend Favorite

Mercury and Omega-3 Fatty Acids in Retail Fish Sandwiches

By Shim S. M.   Lasrado J. A.   Dorworth L. E.   Santerre C. R.  

Journal of Food Protection, Vol. 68, Iss. 3, 2005-03 ,pp. : 633-635

International Association for Food Protection

Access to resources Recommend Favorite

Food Fortification with Omega-3 Fatty Acids; Microencapsulation as an Addition Method

By  

Current Nutrition & Food Science, Vol. 14, Iss. 2, 2018-04 ,pp. : 90-103

Bentham Science Publishers

Access to resources Recommend Favorite

Balancing the risk of dioxins and polychlorinated biphenyls (PCBs) and the benefit of long-chain polyunsaturated fatty acids of the n-3 variety for French fish consumers in western coastal areas

By Verger P.  

Food Additives and Contaminants, Vol. 25, Iss. 6, 2008-06 ,pp. : 765-771

Taylor & Francis Ltd

Access to resources Recommend Favorite