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    • Technological development of functional egg products by an addition of n-3 polyunsaturatedfatty-acid-enriched oil 

      Lamas Freire, Alexandre; Antón, X.; Miranda López, José Manuel; Roca Saavedra, Paula; Cardelle Cobas, Alejandra; Rodríguez, J.A.; Franco Abuín, Carlos Manuel; Cepeda Sáez, Alberto (Taylor & Francis Group, 2015-10-19)
      Eggs are good candidates to be employed as functional food and to provide people with bioactive compounds such as n-3 PUFAs. However, in most cases, development of eggs with high content of n-3 PUFAs was carried out by ...





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