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Italian Journal of Animal Science Volume 15, 2016 - Issue 1
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Review Articles

From farm to fork: lipid oxidation in fish products. A review

Giulia SecciDipartimento di Scienze delle Produzioni Agroalimentari e dell’Ambiente, University of Firenze, Firenze, Italy
&
Giuliana ParisiDipartimento di Scienze delle Produzioni Agroalimentari e dell’Ambiente, University of Firenze, Firenze, ItalyCorrespondence[email protected]
Pages 124-136 | Received 10 Sep 2015, Accepted 17 Nov 2015, Published online: 19 Feb 2016

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