Year: 1985
Type: dissertation
Abstract: In order to determine the effect of processing and storage on\nnutritionally important fatty acids (i.e. essential fatty acids and\neicosapentaenoic acid and docosahexaenoic acids) in fish lipid, mackerel\n(Scomber scombrus) was subjected to the following preservation methods:\ncanning, frozen storage of fillets, frozen storage of mince, salting and\ndrying of mince and silage production. Processing and storage were\ncarried out on left fillets with the right fillets being used as controls. [Continues.]
Author: N. H. Ahmad
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDGs: Zero hunger, Life below water
Open Access status: green
OpenAlex ID: W2797264739