Stability and Consumer Acceptance of Long-Chain Omega-3 Fatty Acids (Eicosapentaenoic Acid, 20:5, n-3 and Docosahexaenoic Acid, 22:6, n-3) in Cream-Filled Sandwich Cookies
2007 ◽
Vol 72
(1)
◽
pp. S049-S054
◽
Keyword(s):
Omega 3
◽
1992 ◽
Vol 70
(5)
◽
pp. 675-679
◽
2005 ◽
Vol 68
(3)
◽
pp. 633-635
◽