𝔖 Bobbio Scriptorium
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Oxidative stability and shelf-life evaluation of selected culinary oils

✍ Scribed by Kochhar, S. Parkash; Henry, C. Jeya K.

Book ID
118155806
Publisher
Informa plc
Year
2009
Tongue
English
Weight
97 KB
Volume
60
Category
Article
ISSN
0963-7486

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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, β€˜omega‐3’ fish oil and salmon oil as indicated by predominantly lower ρ‐anisidine (AV), thiobarbituric acid reac