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Book chapter

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

In Marine Functional Food — 2009, pp. 89-114

By Jacobsen, Charlotte1,2; Rustad, T.; Nielsen, Nina Skall1,2; Falch, E.; Jansson, S.; Storr, I.

Edited by Luten, J.B.

From

Section for Aquatic Lipids and Oxidation, National Institute of Aquatic Resources, Technical University of Denmark1

National Institute of Aquatic Resources, Technical University of Denmark2

Language: English
Publisher: Wageningen Academic Publishers
Year: 2009
Pages: 89-114
ISBN: 9086860788 , 9086866581 , 9789086860784 and 9789086866588
Types: Book chapter
ORCIDs: Jacobsen, Charlotte and Nielsen, Nina Skall
Keywords

SDG 14 - Life Below Water

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