Open AccessEFFECT OF MICROENCAPSULATION PROCESS AND ADDITION OF ANTIOXIDANTS ON STABILITY OF FISH OIL
Author(s) -
Marzena Przybysz,
Arkadiusz Szterk,
Monika Zawiślak,
Elżbieta Dłużewska
Publication year - 2014
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2014/93/123-138
Subject(s) - fish oil , fish <actinopterygii> , food science , chemistry , fishery , biology