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

被引：7

作者：

de Koning, AJ ^{[1
]}

机构：

[1] CSIR, Div Food Biol & Chem Technol, NFST Programme, ZA-7700 Cape Town, South Africa

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2001年 / 4卷 / 01期

关键词：

D O I：

10.1081/JFP-100002195

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Addition of small amounts of calcium hydroxide (slaked Lime) to fish, press liquor or polishing water in the fish meal and oil production process leads to a considerable reduction in the free fatty acid content of the resulting fish oil.

引用

页码：171 / 177

页数：7

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[4]

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