Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium
Douny, Caroline ; ; et al
in Food Science & Nutrition (in press)Detailed reference viewed: 24 (15 ULg)
STUDY OF THE STABILITY OF POLYUNSATURATED FATTY ACIDS IN PORK MEAT AFTER STORAGE AND COOKING.
Douny, Caroline ; ; Brose, François et al
Poster (2010)Detailed reference viewed: 7 (4 ULg)