Fatty acid composition of three freshwater fishes under different storage and cooking processes (original) (raw)

2007

Abstract

Fatty acid composition of common carp (Cyprinus carpio), Nile tilapia (Oreochromis niloticus) and tambacu, a hybrid of tambaqui (Colossoma macropomum) and pacu (Piaractus mesopotamicus), was evaluated by gas chromatography. Raw, roasted and steamed ...

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