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Original Articles

THE FREE FATTY ACID CONTENT OF FISH OIL: THE EFFECT OF LIME ADDITION ON THE REDUCTION OF THE FREE FATTY ACID CONTENT OF FISH OIL DURING THE FISH MEAL AND OIL PRODUCTION PROCESS

Pages 171-177 | Received 17 Jul 2000, Accepted 24 Sep 2000, Published online: 06 Feb 2007

REFERENCES

  • De Koning , A. J. , Milkovitch , S. , Fick , M. and Wessels , J. P.H. 1986 . The Free Fatty Acid Content of Fish Oil. An analysis of anchovy lipids at different stages in the manufacture of anchovy meal and oil . Fette Seifen Anstrichmittel , 88 : 404 – 406 .
  • De Koning , A. J. and McMullan , K. B. 1966 . Phospholipids of Marine Origin III. The Pilchard (Sardine ocellata, Jenyns) with Particular Reference to Oxidation in Pilchard Meal Manufacture . Journal of the Science of Food and Agriculture , 17 : 385 – 388 .
  • Christie , W. W. 1982 . Lipid Analysis , Second Edition 53 – 67 . Oxford : Pergamon Press .
  • Hamilton , R. J. , Kalu , C. , McNeill , G. P. , Padly , F. B. and Piece , J. H. 1998 . Effects of Tocopherols, Ascorbyl Palmitate and Lecithin on Autoxidation of Fish Oil . Journal of the American Oil Chemists' Society , 75 : 813 – 822 .
  • De Koning , A. J. 1999 . The Calcium Content of South African Fish Meals . unpublished

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