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. (Q46905355)
Jump to navigation
Jump to search
scientific article published in January 2007
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | 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. |
scientific article published in January 2007 |
Statements
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 (English)
Kocer D
Ghai G
Tepper BJ
1 January 2007
1 reference