Oxidative stability of fish oil enriched yoghurts

Charlotte Jacobsen, Mette Bruni Let, G. Andersen, Anne S. Meyer

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Original languageEnglish
Title of host publicationSeafood research from fish to dish, quality, safety and processing of wild and farmed fish
EditorsJ.B. Luten, C. Jacobsen, K. Bekaert, A. Sæbø, J. Oehlenschläger
Place of PublicationWageningen
PublisherWageningen Academic Publishers
Publication date2006
Pages71-86
Publication statusPublished - 2006

Cite this

Jacobsen, C., Bruni Let, M., Andersen, G., & Meyer, A. S. (2006). Oxidative stability of fish oil enriched yoghurts. In J. B. Luten, C. Jacobsen, K. Bekaert, A. Sæbø, & J. Oehlenschläger (Eds.), Seafood research from fish to dish, quality, safety and processing of wild and farmed fish (pp. 71-86). Wageningen Academic Publishers.