Fate of Omega-3 Fatty Acids from Algae in Mozzarella Cheese
Increased consumer interest in omega-3 fatty acids (FA) has led to novel foods with added omega-3 FA. Additional information regarding omega-3 FA fate within foods is needed for improving quality and stability. This research modeled DHA, an omega-3 FA, fate and explored means of preventing degrada...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/34829 http://scholar.lib.vt.edu/theses/available/etd-08282008-222533/ |