Data/hora: 16/06/2024 07:04:59

Provedor de dados: | 20
País: | Belgium

Título:

El aceite de pescado argentino y sus posibilidades de utilización en procesos industriales. Parte 1. Variación estacional de sus propiedades y composición en ácidos grasos

The argentine fish oils and their possibilities of utilization in industrial processing. Part 1. The seasonal variations of its properties and the fatty acids composition

Autores: | Cuello, O.M.; Carrizo, J.C.R.
Data: | 2007-11-05
Ano: | 1986
Palavras-chave: | Fish oils; Fatty acids; Seasonal variations; Organoleptic properties; Fish oils; Fatty acids; Organoleptic properties; Http://aims.fao.org/aos/agrovoc/c_2926; Http://aims.fao.org/aos/agrovoc/c_2818; Http://aims.fao.org/aos/agrovoc/c_5399.
Resumo: | As a result of preliminary works, it is possible to conclude that the argentine fish oils could be proper raw materials for the preparation of sulfated oils and another industrial products. In this work, the physicochemical properties and the fatty acid composition of twelve samples of fish oils were determined monthly during a year in order to evaluate their seasonal variations and the probable incidence on their potential applications.
Tipo: | Journal Contribution
Idioma: | Espanhol

Identificador:

Revista de Investigación y Desarrollo Pesquero, 6. p. 131-142

0325-6375

http://hdl.handle.net/1834/2036

Editor: | Mar del Plata: Instituto Nacional de Investigación y Desarrollo Pesquero (INIDEP)