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Humpback salmon

There is a close correlation between the docosohexaenoic acid content of fish lipids and the iodine number. Shulman and Yuneva (1990a, b) showed that the relationship in humpback salmon is Y=-25.69 + 0.185X, where Y is the C22 6o)3 content and X the iodine number of the lipids. Again, iodine numbers can readily be obtained at sea, eliminating the need for gas-liquid... [Pg.219]

See other pages where Humpback salmon is mentioned: [Pg.213]    [Pg.222]    [Pg.328]    [Pg.237]    [Pg.213]    [Pg.222]    [Pg.328]    [Pg.237]    [Pg.1551]    [Pg.1597]    [Pg.286]   
See also in sourсe #XX -- [ Pg.213 , Pg.219 , Pg.222 ]



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Salmon

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