University of Limerick Institutional Repository

Browsing Biological Sciences by Subject "stabilisation"

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Browsing Biological Sciences by Subject "stabilisation"

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  • O'Dwyer, Sandra (University of Limerick, 2012)
    Lipid oxidation can lower the nutritional value and quality of foods, and form toxic compounds, off-flavours and off-odours; its control in food systems rich in unstable omega-3 oils is essential. Sunflower oil, camelina ...

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