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Chemical composition of fresh and salted lumpfish (Cyclopterus lumpus) roe

Author:
Basby, M., Jeppesen, V.F., Huss, H.H.
Source:
Journal of aquatic food product technology 1998 v.7 no.4 pp. 7-21
ISSN:
1049-8850
Subject:
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
Agid:
2011883