ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Maine sardines, processed by steaming or deep-fat frying, were evaluated in terms of a number of nutrients. The product is a good source of a number of nutrients, including protein, unsaturated fatty acids, fluorine, and calcium. Some indication was found of an exchange between the packing oil and sardine lipid. The sample processed by deep-fat frying had a slightly increased fat concentration and a concomitant decrease in water.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1961.tb01655.x
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