| Lipid oxidation in blueback herring, Alosa aestivalis, during frozen and superchilled ( -2°C) storage : effect of TBHQ antioxidant - :5458 | National Marine Fisheries Service (NMFS)
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Lipid oxidation in blueback herring, Alosa aestivalis, during frozen and superchilled ( -2°C) storage : effect of TBHQ antioxidant
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