Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (Linum Usitatissimum) Whole Flour (Record no. 37620)

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100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Dayane de Morais et al
245 #0 - TITLE STATEMENT
Title Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (Linum Usitatissimum) Whole Flour
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Computer science, information & general works
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://new.zodml.org/sites/default/files/2023-08/heat_treatment_and_thirty-day_storage_period_do_not_affect_the_stability_of_omega-3_fatty_acid_in_brown_flaxseed_linum_usitatissimum_whole_flour.pdf">https://new.zodml.org/sites/default/files/2023-08/heat_treatment_and_thirty-day_storage_period_do_not_affect_the_stability_of_omega-3_fatty_acid_in_brown_flaxseed_linum_usitatissimum_whole_flour.pdf</a>
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        08/17/2023   08/17/2023 https://new.zodml.org/sites/default/files/2023-08/heat_treatment_and_thirty-day_storage_period_do_not_affect_the_stability_of_omega-3_fatty_acid_in_brown_flaxseed_linum_usitatissimum_whole_flour.pdf 08/17/2023 eBooks
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