Effect of Cooking Method on the Proximate, Amino Acid and Fatty Acid Compositions of Clarias gariepinus and Oreochromis niloticus
The proximate, amino acid and fatty acid compositions of the fillet and oil from Clarias gariepinus (Catfish) and Oreochromis niloticus (Tilapia) were determined. The moisture content ranged from 76.27 % for catfish to 79.97 % for tilapia while the oil content ranged from 7.80 % for tilapia and 11.0...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Chemical Society
2016-10-01
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| Series: | Journal of the Turkish Chemical Society, Section A: Chemistry |
| Subjects: | |
| Online Access: | http://dergipark.gov.tr/jotcsa/issue/27291/287320?publisher=turchemsoc |