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Effect of processing on the vitamins (A and E) and fatty acid content of trachurush trachurus

Authors: TALABI Olaoluwa

Publication Type: Journal article

Journal: Sky Journal Of Biochemistry Research

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Abstract

The effects of different cooking methods (poaching, wood and coal smoking) on vitamins A, E and fatty acid composition in the fillet and SHB (skin, head and bone) of Trachurush trachurus were determined. Vitamins and fatty acid analysis were done by standard methods. All processing methods, except for wood smoked fillet significantly (p<0>

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TALABI,O. . (2013). Effect of processing on the vitamins (A and E) and fatty acid content of trachurush trachurus, 2 (), 9-9.

TALABI,O. . "Effect of processing on the vitamins (A and E) and fatty acid content of trachurush trachurus" 2, no (), (2013): 9-9.

TALABI,O. and . (2013). Effect of processing on the vitamins (A and E) and fatty acid content of trachurush trachurus, 2 (), pp9-9.

TALABIO, . Effect of processing on the vitamins (A and E) and fatty acid content of trachurush trachurus. 2013, 2 ():9-9.

TALABI,Olaoluwa , . "Effect of processing on the vitamins (A and E) and fatty acid content of trachurush trachurus", 2 . (2013) : 9-9.

T.Olaoluwa , "Effect of processing on the vitamins (A and E) and fatty acid content of trachurush trachurus" vol.2, no., pp. 9-9, 2013.

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