Optimisation of rancidity stability in long‐chain PUFA concentrates obtained from a rainbow trout (Oncorhynchus mykiss) by‐product von Berríos, Mª Macarena, Rodriguez, Alicia, Rivera, Matías, Pando, Mª Elsa, Valenzuela, Mª Antonieta, Aubourg, Santiago P.

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Concentrating n-3 fatty acids from crude and refined commercial salmon oil von Pando, M.E., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Bravo, B., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Berrios, M., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Galdames, A., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Rojas, C., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Romero, N., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Camilo, C., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Encina, C., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Rivera, M., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Rodriguez, A., University of Chile, Santiago (Chile). Dept. of Food Science and Chemical Technology, Aubourg, S.P., Instituto de Investigaciones Marinas, Vigo (Spain). Dept. of Food Technology

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