THE EFFECTS OF FISH OIL MICROCAPSULES ON QUALITY OF POTATO DISH

Electronic journal of Polish agricultural universities

Marta Rogalewska³  Sebastian ¯ywicki³  Agnieszka HrebieñFilisiñska³  Ewelina Synowiec¹  Zdzis³aw Domiszewski¹  Alicja TarnowieckaKuca³  Wioletta Krawczyñska³  Grzegorz Bienkiewicz¹  Agata Laskowska¹  Grzegorz Tokarczyk² 

[1] Food Quality Department,West Pomeranian University of Technology, Szczecin, Poland;Food Technology Department,West Pomeranian University of Technology, Szczecin, Poland;Center of Bioimmobilisation and Innovative Packaging Materials,West Pomeranian University of Technology, Szczecin, Poland

关键词: microcapsules;    fish oil;    EPA & DHA;    lipid oxidation;   

DOI  :  

来源: Polish Agricultural Schools of Higher Education

【 授权许可】

Unknown