Quantification of cholesterol oxidation products in commercial fish meals and their formation during storage

Journal article

Peer reviewed

Ronald W Hardy, M Scolari, Umberto Luzzana, L Stefani, Tiziana Mentasti, Vittorio M Moretti, Franco Valfre and Christelle Lopez

Aquaculture Research, Vol.31(10), pp.785-791

2000

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Title: Quantification of cholesterol oxidation products in commercial fish meals and their formation during storage
Creators: Ronald W Hardy - University of Idaho
M Scolari - University of Milan
Umberto Luzzana - University of Milan
L Stefani
Tiziana Mentasti - University of Milan
Vittorio M Moretti - University of Milan
Franco Valfre - University of Milan
Christelle Lopez
Publication Details: Aquaculture Research, Vol.31(10), pp.785-791
Identifiers: 996631628501851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article