Browsing UT - Marine Science And Technology by Subject "fatty acid"
Now showing items 1-3 of 3
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Kandungan Asam Lemak dan Kolesterol Daging Kerang Simping (Amusium pleuronectes) Segar dan Rebus
(2014)Scallop shells (Amusium pleuronectes), is categorized as bivalvias, or double-dashed mollusks of scallop group. The shells commonly applied by society as meal by boiling it. The objective of this research was determine ... -
Komposisi Proksimat, Asam Lemak, dan Perkembangan Jaringan Daging Baby Fish Ikan Nila (Oreochromis niloticus) pada Berbagai Umur Panen
(2014)Baby fish tilapias are mostly consumed by people of West Java in so many food process; however, there is only few information about chemistry composition of fresh baby fish tilapia. The purposes of this research are to ... -
Peningkatan Kualitas Minyak Ikan Sardin (Sardinella sp.) dengan Adsorben Alami
(2014)Fish oil as by product of sardine canning process was a potential source of ω-3 fatty acids. One method of improving the quality of sardine fish oil is by purification using adsorbens. Type of the adsorben which used in ...