| Autor: |
Albrecht-Ruiz, Miguel, Salas-Maldonado, Alberto |
| Předmět: |
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| Zdroj: |
Journal of Aquatic Food Product Technology; 2015, Vol. 24 Issue 2, p191-196, 6p |
| Abstrakt: |
The article discusses a study that examines the chemical characteristics of light and dark muscle of the peruvian anchovy in two different season. Information on the details of materials and methods used in the study is also discussed. The results of the study are provided, along with several charts depicting mineral content, fatty acid profile and percentage of proximate composition of whole fresh fillet. |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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