oa Agroanimalia - The effect of long-term storage on certain physical and biological properties of the protein in fish meal

Volume 6, Issue 2
  • ISSN : 0302-7104



Fish meals prepared in different ways were stored for periods of up to 76 weeks during which time effects of the storage on protein and fat components of the meals were studied in two separate experiments. In the first experiment two meals of different origin were treated with different levels of the antioxidant ethoxyquin while in the second experiment a similarly stabilised anchovy meal was stored under nitrogen and in hessian with and without fat removal.

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