S., Remya; 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. Fishery Technology, India, v. 61, n. 3, 2024. DOI: 10.56093/ft.v61i3.153524. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/153524. Acesso em: 19 oct. 2025.