Effect of processing and storage on nutritionally important fatty acids in fish
In order to determine the effect of processing and storage on nutritionally important fatty acids (i.e. essential fatty acids and eicosapentaenoic acid and docosahexaenoic acids) in fish lipid, mackerel (Scomber scombrus) was subjected to the following preservation methods: canning, frozen storage o...
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| Format: | Default Thesis |
| Published: |
1985
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| Online Access: | https://hdl.handle.net/2134/32462 |
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