Effect of chlorine dioxide treatment on lipid oxidation and fatty acid composition in salmon and red grouper fillets

Author： Kim Jeongmok   Lee Yangsoon   O’Keefe Sean   Wei Cheng-i  

Publisher： Springer Publishing Company

ISSN： 0003-021X

Source： Journal of the American Oil Chemists' Society, Vol.74, Iss.5, 1997-05, pp. : 539-542

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