Abstract
Addition of small amounts of calcium hydroxide (slaked lime) to fish, press liquor or polishing water in the fish meal and oil production process leads to a considerable reduction in the free fatty acid content of the resulting fish oil.
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Addition of small amounts of calcium hydroxide (slaked lime) to fish, press liquor or polishing water in the fish meal and oil production process leads to a considerable reduction in the free fatty acid content of the resulting fish oil.
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