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SEASONAL CHANGES IN PROXIMATE COMPOSITION OF ANCHOVY AND STORAGE STABILITY OF ANCHOVY OIL

✍ Scribed by GÖKHAN BORAN; MUHAMMET BORAN; HİKMET KARAÇAM

Book ID
111342288
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
167 KB
Volume
31
Category
Article
ISSN
0146-9428

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The quality of fish oil, as reflected by its free fatty acid (FEA) content, was studied in relation to the processing conditions offish meal manufacture from anchovy (Engraulis caixnsir). Six samples of anchovy lipids were isolated from consecutive stages of the process and analysed for fatty acid c