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Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish
The aim of the study was to assess protein, fat, salt, collagen, moisture content and energy value of freshwater fish purchased in Polish fish farms. Eight species of freshwater fish (raw, smoked, pickled) were assessed by near infrared spectroscopy (NIRS). The protein content varied between 15.9 an...
Tallennettuna:
| Julkaisussa: | Foods |
|---|---|
| Päätekijät: | , , , , , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI
2020
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7766919/ https://ncbi.nlm.nih.gov/pubmed/33348728 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121879 |
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