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Effect of different smoking methods and storage conditions on some physico-chemical properties and fatty acids composition of fish oil



Effect of different smoking methods and storage conditions on some physico-chemical properties and fatty acids composition of fish oil



Assiut Journal of Agricultural Sciences 34(5): 313-332



The physicochemical properties and fatty acid composition and fractions of smoked herring were determined and compared with that of raw herring. The herring were smoked using different methods viz. liquid, cold and hot smoking, and stored at either room temperature (for 30 days) or 4 degrees C (for 90 days). Generally, the results indicated that all the treatments affected the quality attributes of the fish oils at different levels.

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Accession: 004120662

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