𝔖 Bobbio Scriptorium
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Chemical Composition and Oxidative Stability of Selected Plant Oils

✍ Scribed by Arkadiusz Szterk; M. Roszko; E. Sosińska; D. Derewiaka; P. P. Lewicki

Book ID
107494555
Publisher
Springer-Verlag
Year
2010
Tongue
English
Weight
447 KB
Volume
87
Category
Article
ISSN
0003-021X

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## Abstract The effects of blending camelina oil with a number of fish oils on oxidative stability and fishy odour were evaluated. Camelina oil was found to be more stable than tuna oil, ‘omega‐3’ fish oil and salmon oil as indicated by predominantly lower ρ‐anisidine (AV), thiobarbituric acid reac