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A Spanish public research organisation has developed a method to predict the shelf life of food with high levels (>0.25%) of polyunsaturated fatty acids, such as (fresh or frozen) oily or semi-oily fish, by assessing their susceptibility to lipid oxidation. This method is more reliable than traditional ones that are actually non-predictive methods and are unsuitable for frozen food. Besides, the method is executable as software. License is offered.