Diponegoro University | Institutional Repository (UNDIP-IR)
metadata only
OPTIMIZING PRODUCTION OF LEMURU FISH (Sardinella Longiceps) WITH HIGH FATTY - ACID OMEGA- 3 USING LIQUID SMOKED GINGER FLAVOR PROCESS
Lemuru Fish (Sardinella longiceps) have high enough of protein contents (17,8-20%). However, lemuru fish also contains important fatty-acid, especially omega-3. Because of the contains of fatty acid was high (1-24%) and the texture is not compact, the fish become easily be broken and become spoiled
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Krill Oil as Supplementation to Healthy Young Adults.#1094280
- The Benefit of Adding Fish Oil to the Nutrition of Critically Ill Patients#911243
- Investigation Into the Effects of Krill Oil vs. Fish Oil on Markers of Cardiovascular Disease#874323
- Health Beneficial Effects of Krill Oil and Lean and Fatty Fish#905480
- Efectos de la suplementación dietaria con derivados de ácidos grasos poliinsaturados omega-3 sobre el metabolismo y la función reproductiva de vacas lecheras en lactancia temprana#317194
Record · ID 1015538
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive