Influence of season on the lipid content and fatty acid profiles of three tilapia species (Oreochromis niloticus, O. macrochir and Tilapia rendalli) from Madagascar

By J. Rasoarahona, G. Barnathan, J. Bianchini, E. Gaydou. 2005

142 citations recorded by the source corpus.

Subfields: Aquatic Science, Immunology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a5ee2cb3f87c2552f9a47d05c841abf7f039eb86

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Citations in the corpus

• Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species (2007, background): “In three species of tilapia from Madagascar, the contents of EPA and DHA in fresh samples were slightly lower than our data for raw fish: 1–3% and 4–11% (Rasoarahona et al., 2005).”