date:Dec 03, 2012
aily consumption of 250 milligrams per day in healthy adults.
We couldn't find any aroma differences, said Susan E. Duncan, a professor of food science and technology in the College of Agriculture and Life Sciences. We were concerned the fish oil would undergo a chemical process called oxidation, which would shorten the milks shelf life, or the milk would acquire a cardboard or paint flavor by reacting with the fish oil. It appears we have a product that is stable, with no chemical taste or sme