Lipid classes and fatty acid profile of selected Indian fresh water fishes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-010-0065-6.pdf
Reference41 articles.
1. AOAC (2000) Official methods of analysis. 18th edn, Horowitz, Washington DC
2. Ackman RG (1967) Characteristics of the fatty acid composition and biochemistry of some fresh water fish oil and lipids in comparison with marine oils and lipids. Comp Biochem Phys 22:907–922
3. Ackman RG (1994) Seafood lipids. In: Seafoods: Chemistry, processing, technology and quality. Shahidi F, Botta JR (eds), Blackie Academic and Professional, London, p 34–48
4. Ackman RG, McLeod C, Rakshit S, Misra KK (2002) Lipids and fatty acids of five fresh water food fishes of India. J Food Lipids 9:127–145
5. Aggelousis G, Lazos ES (1991) Fatty acid composition of the lipids from eight freshwater fish species from Greece. J Food Comp Anal 4:68–76
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