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1 Ergebnisse
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Oxidation in fish oil-enriched mayonnaise3. Assessment of t..:
Jacobsen, C.
;
Hartvigsen, Karsten
;
Lund, Pia
...
European Food Research and Technology. 211 (2000) 2 - p. 86-98 , 2000
Link:
https://doi.org/10.1007/s002179900132
RT Journal T1
Oxidation in fish oil-enriched mayonnaise3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s002179900132&Exemplar=1&LAN=DE A1 Jacobsen, C. A1 Hartvigsen, Karsten A1 Lund, Pia A1 Thomsen, Marianne K. A1 Skibsted, Leif H. A1 Adler-Nissen, Jens A1 Hølmer, Gunhild A1 Meyer, Anne S. PB Springer Science and Business Media LLC YR 2000 SN 1438-2377 SN 1438-2385 JF European Food Research and Technology VO 211 IS 2 SP 86 OP 98 LK http://dx.doi.org/https://doi.org/10.1007/s002179900132 DO https://doi.org/10.1007/s002179900132 SF ELIB - SuUB Bremen
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