RETARDATION OF LIPID OXIDATION IN FISH OIL-ENRICHED FISH PÂTÉ– COMBINATION EFFECTS
Version of Record online: 29 DEC 2011
© 2011 Wiley Periodicals, Inc.
Journal of Food Biochemistry
Volume 37, Issue 1, pages 88–97, February 2013
How to Cite
NIELSEN, N. S. and JACOBSEN, C. (2013), RETARDATION OF LIPID OXIDATION IN FISH OIL-ENRICHED FISH PÂTÉ– COMBINATION EFFECTS. Journal of Food Biochemistry, 37: 88–97. doi: 10.1111/j.1745-4514.2011.00605.x
- Issue online: 28 JAN 2013
- Version of Record online: 29 DEC 2011
- Accepted for Publication June 20, 2011
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