The Free Fatty Acid Content of Fish Oil, Part II: The Effect of Anchovy Quality on the Free Fatty Acid Content of the Resulting Anchovy Oil and Meal
Author:
Affiliation:
1. Fishing Industry Research Institute, University of Cape Town, Lower Hope Street, Rosebank 7700, South Africa
Publisher
Wiley
Subject
General Medicine
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19900920506
Reference13 articles.
1. The Free Fatty Acid Content of Fish Oil‐An Analysis of Anchovy Lipids at Different Stages in the Manufacture of Anchovy Meal and Oil
2. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
3. A convenient method for the accurate determination of phosphorus in fish oils;de Koning A. J.;Fat Sci. Technol.,1989
4. Autolytic degradation of belly tissue in anchovy (Engraulis encrasicholus)
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