Landbrug og biologi
chickens
56%
fish oils
87%
flavor
9%
freezers
14%
frozen meat
17%
frozen storage
94%
frying
68%
juiciness
14%
lipid peroxidation
9%
lipids
6%
meat
8%
meat products
11%
methodology
3%
microencapsulation
28%
omega-3 fatty acids
11%
oxidation
8%
oxidative stability
90%
protective effect
11%
proteins
7%
refrigeration
12%
saltiness
16%
shelf life
9%
storage time
70%
temperature
4%
Kemiske forbindelser
Freezer
62%
Length
48%
Lipid
55%
Microcapsule
44%
Omega-3 Fatty Acid
60%
Oxidation Reaction
18%
Protective
33%
Protein
33%
Time
29%
Teknik og materialevidenskab
Fatty acids
14%
Fish
88%
Fish products
21%
Flavors
14%
Lipids
30%
Meats
31%
Microencapsulation
36%
Oils
52%
Oxidation
10%
Proteins
21%
Refrigeration
12%
Temperature
4%
Medicin og biovidenskab
Capsules
10%
Chickens
78%
Fish Oils
100%
Lipids
15%
Meat
12%
Meat Products
16%
Omega-3 Fatty Acids
12%
Proteins
8%
Refrigeration
16%
Temperature
8%