Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish
The purpose of this study was to determine and compare fat composition and chemical properties of fish fillets of selected warm-water fish obtained from Straits of Malacca. A cold water fish, namely salmon was used for comparison. Moisture content, crude fat, fatty acids composition and chemical cha...
Uloženo v:
| Hlavní autoři: | , , , , |
|---|---|
| Médium: | Článek |
| Jazyk: | English |
| Vydáno: |
Universidade Federal de Uberlandia
2019
|
| On-line přístup: | http://psasir.upm.edu.my/id/eprint/80985/1/FAT.pdf |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|