## Abstract The oxidative stability of fish oilβenriched mayonnaiseβbased salads and the influence of different vegetables in shrimp and tuna salads were evaluated. Moreover, the lipid oxidation in the presence of 1% oregano, rosemary, or thyme in fish oilβenriched tuna salad was assessed. The resu
β¦ LIBER β¦
Factors Affecting Quality of Fish Oil Mayonnaise
β Scribed by YU-TSYR LI HSIEH; JOE M. REGENSTEIN
- Book ID
- 108816932
- Publisher
- Institute of Food Technologists
- Year
- 1991
- Tongue
- English
- Weight
- 434 KB
- Volume
- 56
- Category
- Article
- ISSN
- 0022-1147
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