Seasonal variations in proximate and fatty acid composition of viscera of sardinella aurita, sarpa salpa, and sepia officinalis from Tunisia

Journal of Aquatic Food Product Technology

Volumn 20, Issue 2, 2011, Pages 233-246

  Kacem, Mohamed ^a   Sellami, Mohamed ^a   Kammoun, Wassim ^b   Frikha, Fakher ^a   Miled, Nabil ^a   Ben Rebah, Faouzi ^b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b INSTITUT NATIONAL DES SCIENCES ET TECHNOLOGIES DE LA MER   (Tunisia)

Author keywords

fish oil; omega 3 fatty acids; proximate composition; PUFAs; Sardinella aurita; Sarpa salpa; Sepia officinalis

Indexed keywords

FISH OIL; OMEGA-3-FATTY ACIDS; PROXIMATE COMPOSITIONS; PUFAS; SARDINELLA; SARPA SALPA; SEPIA OFFICINALIS;

FATTY ACIDS;

EID: 79957485794     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2011.560365     Document Type: Article

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