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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...

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Bibliografiske detaljer
Main Authors:	Goh, Yong Meng, Lim, K. M.
Format:	Conference or Workshop Item
Sprog:	English
Udgivet:	Universiti Putra Malaysia Press 2004
Online adgang:	http://psasir.upm.edu.my/id/eprint/65113/1/71-26.pdf
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

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