Abstract
The fatty acids of cod flesh, chiefly derived from the phospholipids, are characterized by a very high proportion of polyunsaturated fatty acids and a very low proportion of monoethylenic fatty acids. There appears to be a correlation in the ratios of certain polyunsaturated fatty acids in the liver fatty acids and in the flesh fatty acids.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Paper version not known
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Canadian journal of fisheries and aquatic sciences. Journal canadien des sciences halieutiques et aquatiques
Paper Title
Journal
Date
