Behavior of omega-3 fatty acids in eggs during cooking

Douny, Caroline; El Khoury, Rawad; Degand; Brose, François; Maghuin-Rogister, Guy; Scippo, Marie-Louise

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Behavior of omega-3 fatty acids in eggs during cooking

Douny, Caroline; El Khoury, Rawad; Degand et al.

2009 • GERLI – 6th Conference on Lipidomics

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Disciplines :

Food science

Author, co-author :

Douny, Caroline ; Université de Liège - ULiège > Département de sciences des denrées alimentaires > Analyse des denrées alimentaires

El Khoury, Rawad ; Université de Liège - ULiège > Master compl. méd. vété. spéc.

Degand

Brose, François ; Université de Liège - ULiège > Département de sciences des denrées alimentaires > Département de sciences des denrées alimentaires

Maghuin-Rogister, Guy ; Université de Liège - ULiège > Département de sciences des denrées alimentaires > Département de sciences des denrées alimentaires

Scippo, Marie-Louise ; Université de Liège - ULiège > Département de sciences des denrées alimentaires > Analyse des denrées alimentaires

Language :

English

Title :

Behavior of omega-3 fatty acids in eggs during cooking

Publication date :

01 July 2009

Event name :

GERLI – 6th Conference on Lipidomics

Event place :

Rennes, France

Event date :

01-03 July 2009

Audience :

International

Available on ORBi :

since 23 November 2009

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