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Journal: Agriculture, 2012
Volume: 2
Number: 359
359-375
Article: Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure
Authors: by Anna Frisenfeldt Horn, Ditte Green-Petersen, Nina Skall Nielsen, Ulf Andersen, Grethe Hyldig, Louise Helene Søgaard Jensen, Andy Horsewell and Charlotte Jacobsen
Link: https://www.mdpi.com/2077-0472/2/4/359

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