S. R, K. R. Sreelakshmi, C. O. Mohan, S. Basu, G. Venkateshwarlu. 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: Oxidative Stability of PUFA Fortified Frozen Stored Shrimp Analogue. Fish. Technol. 2024;61(3). doi:10.56093/ft.v61i3.153524