Biochemical study on the meat and oil of Mongolian fishes

Authors

  • B Chantsalnyam Institute of Chemistry and Chemical Technology, MAS
  • Ch Otgonbayar Institute of Chemistry and Chemical Technology, MAS
  • P Odonmajig Institute of Chemistry and Chemical Technology, MAS
  • N Tsevegsuren School of Chemistry and Chemical Engineering, NUM

Keywords:

Syrok (Coregonus peled), Lenok (Brachymystax lenok), protein, fish oil, macro- and micro-elements, amino acid, infrared spectrophotometer

Abstract

DOI: http://dx.doi.org/10.5564/mjc.v13i0.152

Mongolian Journal of Chemistry Vol.13 2012: 12-15

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Published

2014-09-17

How to Cite

Biochemical study on the meat and oil of Mongolian fishes. (2014). Mongolian Journal of Chemistry, 13, 12-15. https://doi.org/10.5564/mjc.v13i0.152

Issue

Vol. 13 (2012)

Section

Articles

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Copyright on any research article in the Mongolian Journal of Chemistry is retained by the author(s).

The authors grant the Mongolian Journal of Chemistry a license to publish the article and identify itself as the original publisher.

Creative Commons Licence
Articles in the Mongolian Journal of Chemistry are Open Access articles published under a Creative Commons Attribution 4.0 International License CC BY.

This license permits use, distribution and reproduction in any medium, provided the original work is properly cited.

How to Cite

Biochemical study on the meat and oil of Mongolian fishes. (2014). Mongolian Journal of Chemistry, 13, 12-15. https://doi.org/10.5564/mjc.v13i0.152
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