Chapter 26. Oxidation and Stability of Food-Grade Fish Oil: Role of Antioxidants

  1. Associate Professor Cesarettin Alasalvar3,
  2. Professor Fereidoon Shahidi4,
  3. Professor Kazuo Miyashita5 and
  4. Dr Udaya Wanasundara6
  1. Weerasinghe M. Indrasena1 and
  2. Colin J. Barrow2

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch26

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Indrasena, W. M. and Barrow, C. J. (2010) Oxidation and Stability of Food-Grade Fish Oil: Role of Antioxidants, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch26

Editor Information

  1. 3

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 4

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 5

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 6

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    Ocean Nutrition Canada, NS, Canada

  2. 2

    School of Life and Environmental Sciences, Deakin University, Geelong, VIC, Australia

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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