Use of sardine oil for medium of canned skipjack
Author:
Affiliation:
1. Research Center for Product Processing and Socio-Economic of Marine and Fisheries
2. Bogor Agricultural University
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/fishsci1994/68/sup2/68_sup2_1430/_pdf
Reference10 articles.
1. 1. Barlow SM, Young FKV, Duthi IF. Nutritional recommendations for n-3 polyunsaturated fatty acids and the challenge to the food industry. Proceeding of the nutrition society. 1990; 49 (2): 13-21.
2. 2. Irianto HE, Mansur MS. Sardine oil refining (Leaflet). Instalasi Penelitian Perikanan Laut Slipi, Jakarta. 1995 (in Indonesian).
3. 3. Windsor M, Barlow S. Introduction to fishery byproducts. Fishing News Books Ltd, Surrey. 1981.
4. 4. Fioriti JA, Kanuk MJ, Sins RJ. Chemical and organoleptical properties of oxidized fats. JAOCS. 1974; 51:21.
5. 5. Apriyantono A, Fardiaz D., Puspitasari NL, Sedarnawati, Budianto S. Food analysis. PAU Pangan dan Gizi-IPB Press, Bogor. 1989 (in Indonesian)
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