ShareEFFECTS OF LUPIN OIL ON CARP LIPIDS DURING CHILLING. 2. CHANGES IN FATTY ACID COMPOSITION.
Author(s) : KARARA H. A., MOUSTAFA E. K., ABDEL-RAHMAN A. Y.
Type of article: Article
Summary
THE CARPS WERE FED OVER 6 WEEKS WITH RATIONS CONTAINING 5% LUPIN OIL. THIS TREATMENT IS SHOWN TO INCREASE THE SATURATED AND MONO-UNSATURATED FATTY ACID CONTENTS AND TO DECREASE THE POLY-UNSATURATED FATTY ACID CONTENTS OF CARP FILLETS DURING STORAGE IN ICE.
Details
- Original title: EFFECTS OF LUPIN OIL ON CARP LIPIDS DURING CHILLING. 2. CHANGES IN FATTY ACID COMPOSITION.
- Record ID : 1985-2495
- Languages: English
- Source: Fette Seifen Anstrichm. - vol. 87 - n. 3
- Publication date: 1985
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Carp; Chilling; Fish; Fillet; Fresh water; Fatty acid
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