Tables index

From

Effect of Different Cooking Methods on Total Fat and Fatty Acid Composition of Cape Snoek (Thyrsites atun)

Suné St. Clair Henning

Journal of Food and Nutrition Research. 2019, 7(6), 409-414 doi:10.12691/jfnr-7-6-1
  • Table 1. Total fat content (%) of raw, microwaved, oven baked and steamed Cape snoek samples, respectively
  • 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