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Comparison of volatile compounds formed by autoxidation and photosensitized oxidation of cod liver oil in emulsion systems.
- Published in:
- Fisheries Science, 2005, v. 71, n. 3, p. 639, doi. 10.1111/j.1444-2906.2005.01010.x
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- Article
Effects of food colorants on photooxidation of lipids added to Alaska pollackTheragra chalcogrammasurimi.
- Published in:
- Fisheries Science, 2005, v. 71, n. 2, p. 397, doi. 10.1111/j.1444-2906.2005.00977.x
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- Article