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Sensory evaluation of a yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability

Lane, KE (2013) Sensory evaluation of a yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability. In: Proceedings of the Nutrition Society , 72 (OCE2). (Scottish Section Meeting, Polyunsaturated fatty acid mediators: implications for human health, 18th –19th March 2013).

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Sensory abstract for Scottish meeting 2013 Edinburgh submitted version 2009.01.2013.pdf - Accepted Version

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Item Type: Conference or Workshop Item (Paper)
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: School of Sport Studies, Leisure and Nutrition
Publisher: Cambridge University Press
Date Deposited: 11 Mar 2015 11:50
Last Modified: 04 Jun 2015 13:06
URI: http://researchonline.ljmu.ac.uk/id/eprint/621

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