Fatty Acid and Cholesterol Composition, and Tissues Description of Fresh and Fried Red Snapper Fillet
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...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Bogor Agricultural University
2015-06-01
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Series: | Jurnal Pengolahan Hasil Perikanan Indonesia |
Subjects: | |
Online Access: | http://journal.ipb.ac.id/index.php/jphpi/index |
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