num_pages: 354
description: Polyunsaturated fatty acids provide unique health benefits to consumers but also present the technician with difficult challenges in delivering these fatty acids in appealing foods that do no have the off-flavors associated with the oxidation products of these highly labile materials. Thisbook presents a comprehensive assessment of the current state of these stability issues, the nutritional effects and the potential for delivery in foods of 0mega-3 fatty acids.
language: English
title: Omega-3 Fatty Acids: Chemistry, Nutrition, and Health Effects
titlecomplete: Omega-3 Fatty Acids: Chemistry, Nutrition, and Health Effects (ACS Symposium Series, No. 788)
ratings_count: 1
publisher: American Chemical Society