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The Free Fatty Acid Content of Fish Oil, Part II: The Effect of Anchovy Quality on the Free Fatty Acid Content of the Resulting Anchovy Oil and Meal

✍ Scribed by de Koning, A. J. ;Mol, Theodora ;Przybylak, P. F. ;Thornton, S. J.

Publisher: John Wiley and Sons
Year: 1990
Weight: 535 KB
Volume: 92
Category: Article
ISSN: 0931-5985
DOI: 10.1002/lipi.19900920506

No coin nor oath required. For personal study only.

✦ Synopsis

Meal By A.J. de K o n i n g , neodora M o l , I? R P r z y b y l a k andS.J T h o r n t o n *

The free fatty acid (FFA) content of anchovy oil and the residual lipids in anchovy meal were studied as a function of the length and temperature of the delay between catching and processing the fish. It was found that there was a

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