Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium

Caroline Douny, Rawad El Khoury, Julien Delmelle, François Brose, Guy Degand, Nassim Moula, Frédéric Farnir, Antoine Clinquart, Guy Maghuin-Rogister, Marie-Louise Scippo
  • Food Science & Nutrition, December 2014, Wiley
  • DOI: 10.1002/fsn3.197
The author haven't finished explaining this publicationThe author haven't finished explaining this publication
Read Publication


The following have contributed to this page: Miss Caroline Douny

In partnership with: