Lipid composition of shark liver oil: effects of emulsifying and microencapsulation processes

Author： García Elisa   Gutiérrez Sarah   Nolasco Héctor   Carreón Laura   Arjona Olivia  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.222, Iss.5-6, 2006-03, pp. : 697-701

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Authentication analysis of cod liver oil from beef fat using fatty acid composition and FTIR spectra

By Rohman Abdul  

Food Additives & Contaminants: Part A, Vol. 28, Iss. 11, 2011-11 ,pp. : 1469-1474

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effects of the Extent of Enzymatic Hydrolysis on Functional Properties of Shark Protein Hydrolysate

By Diniz F.M.   Martin A.M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 3, 1997-05 ,pp. : 266-272

Academic Press

Access to resources Recommend Favorite

Lipid composition and vitamin E concentration in cockerel meat

By Zanini S.F.   Torres C.A.A.   Bragagnolo N.   Turatti J.M.   Silva M.G.   Zanini M.S.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 36, Iss. 7, 2003-11 ,pp. : 697-702

Elsevier

Access to resources Recommend Favorite

Chemical Composition and Insecticidal Activities of the Essential Oil of

By Li Heng Yu   Liu Xin Chao   Chen Xu Bo   Liu Qi Zhi   Liu Zhi Long  

Journal of Food Protection, Vol. 78, Iss. 10, 2015-10 ,pp. : 1870-1874

International Association for Food Protection

Access to resources Recommend Favorite

Hass Avocado Composition and Potential Health Effects

By Dreher Mark L.  

Critical Reviews in Food Science and Nutrition, Vol. 53, Iss. 7, 2013-01 ,pp. : 738-750

Taylor & Francis Ltd

Access to resources Recommend Favorite