Determination of the fundamental nutritional components in fresh and hot smoked spiny eel (Mastacembelus mastacembelus, Bank and Solander, 1794)

lkan Ali OLGUNOžLU

doi:10.5897/SRE11.769

Scientific Research and Essays

Abbreviation: Sci. Res. Essays
Language: English
ISSN: 1992-2248
DOI: 10.5897/SRE
Start Year: 2006
Published Articles: 2768

Full Length Research Paper

Determination of the fundamental nutritional components in fresh and hot smoked spiny eel (Mastacembelus mastacembelus, Bank and Solander, 1794)

Ä°lkan Ali OLGUNOÄžLU

Aquaculture and Fisheries Program, Kahta Vocational Training School, Adiyaman University, 02400 Kahta-Adiyaman, Turkey
Email: [email protected], [email protected]

Article Number - AA1E14631470
Vol.6(31), pp. 6448-6453 , December 2011
https://doi.org/10.5897/SRE11.769

Accepted: 22 November 2011
Published: 16 December 2011

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

CrossRef Citations (2)

See more citations on Google Scholar

1.

Cieślik Iwona,Migdał Władysław,Topolska Kinga,Mickowska Barbara,Cieślik Ewa, . (2018) Changes of amino acid and fatty acid profile in freshwater fish after smoking . Journal of Food Processing and Preservation

2.

Kaçar Semra,Başhan Mehmet, . (2017) Variations in the fatty acid compositions of the liver and gonad tissue of spiny eel (Mastacembelus mastacembelus) from Atatürk Dam Lake . Turkish Journal of Biochemistry

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