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...
Na minha lista:
| Main Authors: | , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Universidade Federal de Uberlandia
2019
|
| Acesso em linha: | http://psasir.upm.edu.my/id/eprint/80985/1/FAT.pdf |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|