Chemical composition of meat and blubber of the Cape fur seal (Arctocephalus pusillus pusillus)

Food Chemistry

Volumn 100, Issue 4, 2007, Pages 1560-1565

  Koep, K S C ^a   Hoffman, L C ^a   Dicks, L M T ^a   Slinde, E ^b  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b INSTITUTE OF MARINE RESEARCH   (Norway)

Author keywords

Cape fur seal; Fat; Organochlorine; Protein; Sustainable harvesting

Indexed keywords

MONOUNSATURATED FATTY ACID; OIL; ORGANOCHLORINE DERIVATIVE; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

ANIMAL TISSUE; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FAT CONTENT; FOOD COMPOSITION; GROUPS BY AGE; MEAT; NONHUMAN; PECTORALIS MAJOR MUSCLE; PROTEIN ANALYSIS; PROTEIN CONTENT; SEAL;

ANIMALIA; ARCTOCEPHALUS PUSILLUS PUSILLUS;

EID: 33746528154     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.12.035     Document Type: Article

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