COMPOSITION, ANTIOXIDATIVE AND OXIDATIVE STABILITY OF MUNGOONG, A SHRIMP EXTRACT PASTE, FROM THE CEPHALOTHORAX OF WHITE SHRIMP
Article first published online: 5 FEB 2008
© 2008. The Author(s)
Journal of Food Lipids
Volume 15, Issue 1, pages 97–118, February 2008
How to Cite
BINSAN, W., BENJAKUL, S., VISESSANGUAN, W., ROYTRAKUL, S., FAITHONG, N., TANAKA, M. and KISHIMURA, H. (2008), COMPOSITION, ANTIOXIDATIVE AND OXIDATIVE STABILITY OF MUNGOONG, A SHRIMP EXTRACT PASTE, FROM THE CEPHALOTHORAX OF WHITE SHRIMP. Journal of Food Lipids, 15: 97–118. doi: 10.1111/j.1745-4522.2007.00105.x
- Issue published online: 5 FEB 2008
- Article first published online: 5 FEB 2008
- Submitted for Publication July 7, 2007 Revised Received and Accepted September 19, 2007
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