Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements
Charles Odilichukwu R. Okpala(University of Georgia), Carl Schaschke(Abertay University), Michele Luca Geraci(National Research Council), Sergio Vitale(National Biodiversity Institute), Giacomo Sardo(Institute for Coastal Marine Environment), G. Bono(National Research Council)
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