Studies on the lipids in brine-soaked and dried mackerel (Kusaya)
Takenaga, F.; Okoshi, M.; Itoh, S.; Tsuyuki, H.
Bulletin of the College of Agriculture and Veterinary Medicine Nihon University 1993(50): 145-152
1993
Accession: 009476833
Comparison of chemical properties and compositions of total lipids between semi-dried' kusaya' (drying time at 23 degree C, 22 apprx 26 hr) and dried 'kusaya' (60 apprx 70 hr) was made. And this report provides a comparative study of total lipids in 'kusaya' as product and blue mackerel scad as raw material.