DEVADASAN, K. Oxidation of Residual Lipids in Fish Protein Concentrates and its Effect on the Nutritional Quality of the Protein. Fishery Technology, India, v. 18, n. 2, 2017. DOI: 10.56093/ft.v18i2.69868. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/69868. Acesso em: 21 oct. 2025.