Effects of cooking methods on the n-3 PUFA content of PUFA-enriched eggs
The n-3 polyunsaturated fatty acids (PUFAs) are known for their beneficial roles in human health. Recent understanding of their importance and continued consumer demands for healthier foods had led to the incorporation of n-3 PUFAs in table eggs. However, the stability of these n-3 PUFAs in eggs as...
Uloženo v:
| Hlavní autoři: | , |
|---|---|
| Médium: | Conference or Workshop Item |
| Jazyk: | English |
| Vydáno: |
Universiti Putra Malaysia Press
2004
|
| On-line přístup: | http://psasir.upm.edu.my/id/eprint/65113/1/71-26.pdf |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|