Ramanayake, R.M.T.M.; Hiniduma, H.L.S.K.; Withanage, T.J.; Munasinghe, D.M.S.
(University of Peradeniya, 2015-11)
The experiment was conducted to determine the progression of lipid peroxidation and the
effects of it on protein quality of Snakehead fish (Channa striata) stored at -10 oC for 28 days.
Fish were harvested from Victoria ...