Processing of marine lipids and factors affacting their quality when used for functional foods

Charlotte Jacobsen, T. Rustad, Nina Skall Nielsen, E. Falch, S. Jansson, I. Storr

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

Original languageEnglish
Title of host publicationMarine functional food
EditorsJ.B. Luten
Number of pages176
Volume2
Place of PublicationWageningen
PublisherWageningen Academic Publishers
Publication date2009
Pages89-114
ISBN (Print)90-86-86078-8
Publication statusPublished - 2009

Cite this

Jacobsen, C., Rustad, T., Nielsen, N. S., Falch, E., Jansson, S., & Storr, I. (2009). Processing of marine lipids and factors affacting their quality when used for functional foods. In J. B. Luten (Ed.), Marine functional food (Vol. 2, pp. 89-114). Wageningen Academic Publishers.