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Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction

Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical carbon dioxide (SC-CO2) at optimised conditions (35 MPa, 60 �C, 2 ml/min) were analysed and compared to the results of Soxhlet extraction. The am...

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Bibliographic Details
Main Authors: Ferdosh, Sahena, Sarker, Md. Zaidul Islam, Selamat, Jinap, A. Manap, Yazid, Khatib, Alfi, Nik Ab Rahman, Nik Norulaini
Format: Article
Language:English
Published: Elsevier 2010
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/24844/1/Food_Chem_Sahena_et_al.%2C_2010.pdf
http://irep.iium.edu.my/24844/
http://dx.doi.org/10.1016/j.foodchem.2009.10.055
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http://irep.iium.edu.my/24844/1/Food_Chem_Sahena_et_al.%2C_2010.pdf
http://irep.iium.edu.my/24844/
http://dx.doi.org/10.1016/j.foodchem.2009.10.055

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