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Fish oil extracted from fish‐fillet by‐products is weakly linked to the extraction temperatures but strongly linked to the omega‐3 content of the raw material |
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| Authors: | Philipp J Honold Marie‐Louise Nouard Charlotte Jacobsen |
| Affiliation: | Division of Food Technology, National Food Institute, Technical University of Denmark, Lyngby, Denmark |
| Abstract: | |
| Keywords: | Fish oil production Lipid oxidation Omega‐3 PUFA Temperature effect Waste products |