Review on the fatty acid profile and free fatty acid of common carp (Cyprinus carpio)

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dc.contributor.advisorStündl, László
dc.contributor.authorMaghfira, Lativa Lisya
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2020-04-29T11:23:43Z
dc.date.available2020-04-29T11:23:43Z
dc.date.created2020-04-29
dc.description.abstractCarp or called ponty in Hungarian, is considered commercial freshwater fish, which is adaptable species in both wild and cultured conditions. Carp has high nutritional value content, favorable taste, rich in protein, and low in saturated fat. The nutritional content in fish is composed of many chemical constituents and influenced by many factors. One of the components that its content may be different due to internal and external factors is fatty acids. Its content may vary depending on endogenous and exogenous factor. The endogenous or internal factors including the genetic, size, sexual maturity, and life cycle phase. While microclimate, water quality, quality of food or diet habit, and amount of available food or starvation are considered as exogenous or environmental factors.hu_HU
dc.description.courseFood Safety and Quality Engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent31hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/285236
dc.language.isoenhu_HU
dc.subjectCommon Carphu_HU
dc.subjectFatty Acid Profilehu_HU
dc.subjectFree Fatty Acidhu_HU
dc.subject.dspaceDEENK Témalista::Biológiai tudományokhu_HU
dc.titleReview on the fatty acid profile and free fatty acid of common carp (Cyprinus carpio)hu_HU
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