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Volume - 2 Edition - 2

Research Article
Published On: April 29, 2019

Fatty Acid Composition of Three Different Marine Fish Under Different Culinary Process

Perera SBST, Jayasinghe GDTM, De Silva MSW and Jinadasa BKKK*
The aim of this study was to compare the effect of three different culinary treatments (Chili curry, Coconut milk curry and Ambulthial) on the content of main Poly-Unsaturated Fatty Acids (PUFA) of three marine fish species namely, yellowfin tuna (Thunnusalbacares), swordfish (Xiphias gladius)...