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 (2015), 3(2), 140-152Detailed reference viewed: 60 (35 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: 12 (4 ULg)