## Abstract The oxidative deterioration of milk emulsions supplemented with 1.5 wtβ% fish oil was investigated by sensory evaluation and by determining the peroxide value and volatile oxidation products after cold storage. Two types of milk emulsions were produced, one with a highly unsaturated tun
β¦ LIBER β¦
Characterization of Oxidative Stability of Fish Oil- and Plant Oil-Enriched Skimmed Milk
β Scribed by Linda C. Saga, Vera Kristinova, Bente Kirkhus, Charlotte Jacobsen, Josefine Skaret, Kristian Hovde Liland, Elling-Olav Rukke
- Book ID
- 118817718
- Publisher
- Springer-Verlag
- Year
- 2012
- Tongue
- English
- Weight
- 298 KB
- Volume
- 90
- Category
- Article
- ISSN
- 0003-021X
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