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Figure 4.


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 Summarized intensity of fishy odour and flavour of milk, yoghurt and dressing enriched with either neat fish oil or fish oil-in-water emulsion. Average standard deviations were 1.9, 1.3 and 1.4 for milk, yoghurt and dressing, respectively. Reprinted from Let MB, Jacobsen C, Meyer AS (2007). Lipid oxidation in milk, yoghurt and salad dressing enriched with neat fish oil or pre-emulsified fish oil. J Agric Food Chem 55: 7802-9 with permission from ACS Publications.

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