Browsing by Subject "Omega-3 fatty acid, chicken frankfurters, EPA, DHA, lipid oxidation"
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DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS
(2011-01-31)Chemical, physical and sensory properties of omega-3 fatty acid enriched chicken frankfurters developed with flax oil and microencapsulated fish oil at 1.2%, 2.4% and 3.6% were evaluated. Four replicate batches of frankfurters ...