Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying – D. Ní Eidhin and D. O’Beirne – International Journal of Food Science and Technology 2010
Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying – D. Ní Eidhin and D. O’Beirne – International Journal of Food Science and Technology 2010
by Shopify API on June 20, 2014
Summary: Oxidative stability of omega-3 rich camelina oil in food products and during frying was evaluated and compared with sunflower oil.
