Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure

Publication: Research - peer-reviewJournal article – Annual report year: 2012

Standard

Harvard

APA

CBE

MLA

Vancouver

Author

Bibtex

@article{5dd48793087d46d5a0f4da955a362f86,
title = "Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure",
publisher = "M D P I AG",
author = "Horn, {Anna Frisenfeldt} and Ditte Green-Petersen and Nielsen, {Nina Skall} and Ulf Andersen and Grethe Hyldig and Jensen, {Louise Helene Søgaard} and Andy Horsewell and Charlotte Jacobsen",
year = "2012",
doi = "10.3390/agriculture2040359",
number = "2",
pages = "359--375",
journal = "Agriculture",
issn = "2077-0472",

}

RIS

TY - JOUR

T1 - Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure

A1 - Horn,Anna Frisenfeldt

A1 - Green-Petersen,Ditte

A1 - Nielsen,Nina Skall

A1 - Andersen,Ulf

A1 - Hyldig,Grethe

A1 - Jensen,Louise Helene Søgaard

A1 - Horsewell,Andy

A1 - Jacobsen,Charlotte

AU - Horn,Anna Frisenfeldt

AU - Green-Petersen,Ditte

AU - Nielsen,Nina Skall

AU - Andersen,Ulf

AU - Hyldig,Grethe

AU - Jensen,Louise Helene Søgaard

AU - Horsewell,Andy

AU - Jacobsen,Charlotte

PB - M D P I AG

PY - 2012

Y1 - 2012

U2 - 10.3390/agriculture2040359

DO - 10.3390/agriculture2040359

JO - Agriculture

JF - Agriculture

SN - 2077-0472

IS - 2

SP - 359

EP - 375

ER -