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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| Главные авторы: | , |
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| Формат: | Conference or Workshop Item |
| Язык: | English |
| Опубликовано: |
Universiti Putra Malaysia Press
2004
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| Online-ссылка: | http://psasir.upm.edu.my/id/eprint/65113/1/71-26.pdf |
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