Thesis-1985-Ahmad.pdf (2.29 MB)
Effect of processing and storage on nutritionally important fatty acids in fish
thesisposted on 2018-04-06, 08:50 authored by Najat H. Ahmad
In order to determine the effect of processing and storage on nutritionally important fatty acids (i.e. essential fatty acids and eicosapentaenoic acid and docosahexaenoic acids) in fish lipid, mackerel (Scomber scombrus) was subjected to the following preservation methods: canning, frozen storage of fillets, frozen storage of mince, salting and drying of mince and silage production. Processing and storage were carried out on left fillets with the right fillets being used as controls. [Continues.]
Iraq, Ministry of Higher Education.
- Aeronautical, Automotive, Chemical and Materials Engineering
- Chemical Engineering
Publisher statementThis work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/
NotesA Master's Thesis. Submitted in partial fulfilment of the requirements for the award of Master of Philosophy at Loughborough University.