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    Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide

    Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide by Aniello Anastasio, Domenico Bortone, Giuseppe Palma, Raffaele Romano, Giorgio Smaldone, Raffaele Marrone

    Published 2013-02-01
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