Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania-Reference-Cited by-同舟云学术

Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania

Published:2019-02-07 Issue:2 Volume:28 Page:165-176
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Chaula Davis¹,Laswai Henry¹,Chove Bernard¹,Dalsgaard Anders²,Mdegela Robinson³,Hyldig Grethe⁴

Affiliation:

1. Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture, Morogoro, Tanzania

2. Department of Veterinary and Animal Sciences, University of Copenhagen, Denmark

3. Department of Veterinary Medicine and Public Health, Sokoine University of Agriculture, Morogoro, Tanzania

4. National Food Institute, The Technical University of Denmark, Kgs. Lynby, Denmark

Funder

Danida Fellowship Centre

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2019.1570992

Reference58 articles.

1. Seasonal variations in the proximate compositions of five economically- important fish species from Lake Victoria and Lake Tanganyika, Tanzania

2. Susceptibility of sweet potato ( Ipomoea batatas ) peel proteins to digestive enzymes

3. Akande, G., and Diei-Ouadi, Y. 2010. Post-harvest losses in small-scale fisheries: case studies in five sub-Saharan African countries. FAO Fisheries and Aquaculture Technical Paper No. 550. Rome, FAO.

4. Oxidation of Marine Omega-3 Supplements and Human Health

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