Data on the flesh composition of sardines (Clupea pilchardus)
1987
Chatzimichail, O. | Rantsios, T.A. | Tsangarakis, A. (Ministry of Agriculture, Athens (Greece). Veterinary Lab.)
Content and its variations in protein, fat and moisture in sardines flesh were studied during a year. Elevated values for moisture and low for fat and protein were found between winter and spring. On the contrary low values for moisture content and higher for fat and protein were observed in autumn. Values for fat content show a coefficient of variation of 47.57, while the same value is 4.96 for protein and 6.79 for moisture. Protein and fat content are statistically significantly correlated with yield
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Este registro bibliográfico ha sido proporcionado por Directorate of Agricultural Policy and Documentation, Division of Documentation, Ministry of Agriculture