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Chemical composition of fresh and salted lumpfish (Cyclopterus lumpus) roe
- Basby, M., Jeppesen, V.F., Huss, H.H.
- Journal of aquatic food product technology 1998 v.7 no.4 pp. 7-21
- water content, Cyclopterus, fish roe, salting, food composition, storage, food processing, fatty acids, amino acids, peroxide value, free amino acids, trimethylamine, protein content, ash, salted fish, lipid peroxidation, nutrient content