Presentation
Flavor Characteristics of Docosahexaenoic Acid Fortified Emulsions Formulated under Different Processing Conditions: A Sensory Evaluation Perspective
101st AOCS Annual Meeting and Expo
Document Type
Presentation
Publication Date
5-16-2010
Disciplines
Comments
* indicates graduate students; # indicates undergraduate students mentored
Citation Information
Tippetts*, M., and Martini, S. 2010. Flavor Characteristics of Docosahexaenoic Acid Fortified Emulsions Formulated under Different Processing Conditions: A Sensory Evaluation Perspective. 101st AOCS Annual Meeting and Expo, Phoenix, AZ (poster presentation).