Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: effect of frozen storage time on oxidative stability and sensory quality

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

OriginalsprogEngelsk
TidsskriftFood and Bioprocess Technology
Vol/bind9
Udgave nummer2
Sider (fra-til)285-297
Antal sider13
ISSN1935-5130
DOI
StatusUdgivet - 2016

    Forskningsområder

  • Microencapsulation, ω-3, Chicken nuggets, Sensory characteristics, Oxidation

ID: 147579129