Omega-3 Fatty Acids. Chemistry, Nutrition, and Health Effects
Fereidoon Shahidi and John W. Finley (Eds.)
Polyunsaturated fatty acids provide unique health benefits to consumers but also present the technician with difficult challenges in delivering these fatty acids in appealing foods that do no have the off-flavors associated with the oxidation products of these highly labile materials. Thisbook presents a comprehensive assessment of the current state of these stability issues, the nutritional effects and the potential for delivery in foods of 0mega-3 fatty acids.
درجه (قاطیغوری(:
کال:
2001
خپرندویه اداره:
American Chemical Society
ژبه:
english
صفحه:
328
ISBN 10:
0841236887
ISBN 13:
9780841236882
لړ (سلسله):
ACS Symposium Series 788
فایل:
PDF, 35.14 MB
IPFS:
,
english, 2001