Cite
HARVARD Citation
Secci, G. et al. (2016). Stress during slaughter increases lipid metabolites and decreases oxidative stability of farmed rainbow trout (Oncorhynchus mykiss) during frozen storage. Food chemistry. pp. 5-11. [Online].
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Secci, G. et al. (2016). Stress during slaughter increases lipid metabolites and decreases oxidative stability of farmed rainbow trout (Oncorhynchus mykiss) during frozen storage. Food chemistry. pp. 5-11. [Online].