Table 2. Mean percentage (% of total fatty acids) values for saturated fatty acid (SFA), monounsaturated fatty acid, and polyunsaturated fatty acid composition and n-6:n-3 and PUFA/SFA ratios of raw and microwaved, oven baked and steamed Cape snoek samples

From

Association between Sago Consumption and NCDs’ Clinical Signs among Those Consuming Sago in Kepulauan Meranti Regency, Riau Province, Indonesia

Syartiwidya S, Martianto D, Tanziha I, Sulaeman A, Rimbawan R

Journal of Food and Nutrition Research. 2019, 7(6), 476-484 doi:10.12691/jfnr-7-6-10