(PDF) Proximate Composition and Fatty Acid Profile of Raw

Proximate Composition and Fatty Acid Profile of Raw and Roasted Salt-Dried Sardines (&Lt;i>Sardinella Brasiliensis)

Food and Nutrition Sciences

doi 10.4236/fns.2011.25062

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Abstract

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Date

January 1, 2011

Authors

Milena Keller Bulla

Julliana Isabelle Simionato

Makoto Matsushita

Fabio Augusto Garcia Coró

Massami Shimokomaki

Jesuí Vergilio Visentainer

Nilson Evelazio de Souza

Publisher

Scientific Research Publishing, Inc.

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Proximate Composition and Fatty Acid Profile of Raw and Roasted Salt-Dried Sardines (&Lt;i>Sardinella Brasiliensis</I>)

Food and Nutrition Sciences

doi 10.4236/fns.2011.25062

Full Text

Abstract

Date

Authors

Publisher

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Solutions of the Exponential Equation &Lt;i>y</I><sup><i>x/Y</I></Sup> = &Lt;i>x</I> Or Ln<i>x</I>/&Lt;i>x</I> = Ln<i>y</I>/&Lt;i>y</I> And Fine Structure Constant

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Fatty Acid Profile of &Lt;i>m. Longissimus Dorsi</I> Of Mangalitsa and Moravka Pig Breeds

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Identification of &Lt;i>ebs1</I>, &Lt;i>lsm6</I> And &Lt;i>nup159</I> As Suppressors of &Lt;i>spt</I>10 Effects at &Lt;i>ADH</I>2 in &Lt;i>Saccharomyces Cerevisiae</I> Suggests Post-Transcriptional Defects Affect mRNA Synthesis

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Proximate Composition and Fatty Acid Profile of Raw and Roasted Salt-Dried Sardines (&Lt;i&gt;Sardinella Brasiliensis&lt;/I&gt;)

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doi 10.4236/fns.2011.25062

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