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Variations in proximate composition and fatty acid profiles of Baltic sprat (Sprattus sprattus balticus)

  • Published:2012-01 Issue:1 Volume:130 Page:97-103
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Usydus Zygmunt,Szlifder-Richert Joanna,Adamczyk Maria

Funder

Polish Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Ackman, R. G. (2000). Fish in more than a brain food. In IIFET proceedings (pp. 1–6).

2. Seasonal changes in crude and lipid composition of Herring fillets, byproducts, and respective produced oils;Aidos;Journal of Agricultural and Food Chemistry,2002

3. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): Total lipid content, fatty acids and trace mineral composition;Alasalvar;Food Chemistry,2002

4. Official methods of analysis of the association of official analytical chemistry;AOAC,1990

5. Effects of season and processing on oil content and fatty acids of Baltic herring (Clupea harengus membras);Aro;Journal of Agricultural and Food Chemistry,2000

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2. Influence of Pre-Treatment on the Seasonal Variation of Smoked Baltic Sprat Texture and Color;Applied Sciences;2024-01-06

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4. The nutritional quality of the red mangrove crab (Ucides occidentalis), harvested at two reserves in the Guayas estuary;Food Chemistry;2023-02

5. Effect of Pre-Treatment on the Quality of Smoked Baltic Sprats;Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.;2022-02-01
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