FingerprintDive into the research topics of 'Effects of brine concentration on lipid oxidation and fatty acid profile of hot-smoked tuna (Thunnus albacares) stored at 4°C'. Together they form a unique fingerprint.
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Nejib Guizani*, Mohammad Shafiur Rahman, Mohammed Al-Ruzeiki, Jamal Al-Sabahi
Research output: Contribution to conference › Paper › peer-review