Oxidative stability of microencapsulated fish oils prepared by freeze-drying oil-in-wáter emulsions

Oxidative stability of microencapsulated fish oils prepared by freeze-drying oil-in-wáter emulsions

Trabajo presentado en el Food Emulsions and Foams, celebrado en Sevilla (España) del 16 al 18 de marzo de 1998.

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Bibliographic Details
Main Authors:	Velasco, Joaquín, Márquez Ruiz, Gloria, Dobarganes, M. Carmen
Format:	póster de congreso biblioteca
Published:	1998-03-17
Online Access:	http://hdl.handle.net/10261/282295
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