Data/hora: 02/06/2024 15:35:37

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)