- Tytuł:
- Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods.
- Autorzy:
- Temat:
-
OMEGA-3 fatty acids
FRENCH fries
UNSATURATED fatty acids
EGGS
EGGS as food
DOCOSAHEXAENOIC acid
DOUBLE bonds
DESIGNERS - Źródło:
- Malaysian Journal of Animal Science; Dec2017, Vol. 20 Issue 2, p75-81, 7p
Czasopismo naukowe