Fatty Acid and Cholesterol Composition, and Tissues Description of Fresh and Fried Red Snapper Fillet

Fatty Acid and Cholesterol Composition, and Tissues Description of Fresh and Fried Red Snapper Fillet

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Red Snapper is a widely consumed fish. The aim of this research was to determine the fatty acid and the cholesterol composition and to observe the tissues description of fresh and fried red snapper fillet. The fatty acid composition was tested using Gas Chromatography (GC) and the cholesterol with...

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Bibliographic Details
Main Authors: Agoes Mardiono Jacoeb, Pipih Suptijah, Widyana Ayu Kristantina
Format: Article
Language:English
Published: Bogor Agricultural University 2015-06-01
Series:Jurnal Pengolahan Hasil Perikanan Indonesia
Subjects:
Keywords: Cholesterol
fatty acids
meat tissue
proximate
red snapper (L. argentimaculatus)
Online Access:http://journal.ipb.ac.id/index.php/jphpi/index

Internet

http://journal.ipb.ac.id/index.php/jphpi/index

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