Reveiw: The composition of fatty acids in the tissues of Tunisian swordfish (Xiphias gladius)
The objective of this study was to compare the composition of fatty acids stored in the various parts of swordfish. Muscle and organ sections of a series of swordfish samples were collected. Their chemical analysis allowed the classification of swordfish as a semi-fatty fish, with its byproducts tot...
Gespeichert in:
| Veröffentlicht in: | Food chemistry 2009-07, Vol.115 (2), p.522-528 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Schreiben Sie den ersten Kommentar!