Effects of brine concentration on lipid oxidation and fatty acid profile of hot-smoked tuna (Thunnus albacares) stored at 4°C

Nejib Guizani*, Mohammad Shafiur Rahman, Mohammed Al-Ruzeiki, Jamal Al-Sabahi

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference contribution

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Agriculture & Biology

Medicine & Life Sciences