Figure 2-A. Measurement of oxidative stability of boal fish lecithin by thiocyanate (TC) method and All data are presented by mean value of 3 replicate ±SD (SD was mentioned at least 0.01)

From

Extraction and Characterization of Oil and Lecithin from Boal (Wallago attu) Fish

Md. Rasel Molla, A.K.M. Asaduzzaman, Md. Abdur Rashid Mia, Md. Aowrongo Zeb, Md. Salim Uddin

Journal of Food and Nutrition Research. 2015, 3(10), 661-666 doi:10.12691/jfnr-3-10-7