View of Effect of Garlic Paste Addition on the Fatty Acid Profile and Oxidative Stability of Shrimp Analogue Fortified with PUFA-rich Fish Oil During Frozen Storage at -20°C

Return to Article Details Effect of Garlic Paste Addition on the Fatty Acid Profile and Oxidative Stability of Shrimp Analogue Fortified with PUFA-rich Fish Oil During Frozen Storage at -20°C Download Download PDF