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...
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| Autori principali: | , , , , |
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| Natura: | Articolo |
| Lingua: | English |
| Pubblicazione: |
Universidade Federal de Uberlandia
2019
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| Accesso online: | http://psasir.upm.edu.my/id/eprint/80985/1/FAT.pdf |
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