Stability, sensory quality, texture properties and nutritional value of fish oil-enriched spreadable fat. Wojciech Kolanowski, Franciszek Swiderski, Danuta Jaworska, Stanislaw Berger Journal of the Science of Food and Agriculture 84(15):2135–2141 (2004) DOI: 10.1002/jsfa.1770 (published online 3 August 2004)

✍ Scribed by Wojciech Kolanowski; Franciszek Swiderski; Danuta Jaworska; Stanislaw Berger

• Publisher: John Wiley and Sons
• Year: 2004
• Tongue: English
• Weight: 27 KB
• Volume: 84
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.1981