Oxidation in fish oil-enriched mayonnaise3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis

✍ Scribed by C. Jacobsen; Karsten Hartvigsen; Pia Lund; Marianne K. Thomsen; Leif H. Skibsted; Jens Adler-Nissen; Gunhild Hølmer; Anne S. Meyer

• Publisher: Springer
• Year: 2000
• Tongue: English
• Weight: 196 KB
• Volume: 211
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s002179900132