Food and Nutrition Sciences
Vol.2 No.5(2011), Paper ID 5758, 4
pages
DOI:10.4236/fns.2011.25062
Proximate Composition and Fatty Acid Profile of Raw and Roasted Salt-Dried Sardines (Sardinella Brasiliensis)
Milena Keller Bulla, Julliana Isabelle Simionato, Makoto Matsushita, Fabio Augusto Garcia Coró, Massami Shimokomaki, Jesuí Vergilio Visentainer, Nilson Evelazio de Souza
Federal Technologic University of Parana, Av. Dos Pioneiros, Londrina, Parana State, Brazil
Copyright © 2011 Milena Keller Bulla, Julliana Isabelle Simionato, Makoto Matsushita, Fabio Augusto Garcia Coró, Massami Shimokomaki, Jesuí Vergilio Visentainer, Nilson Evelazio de Souza et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
M. Bulla, J. Simionato, M. Matsushita, F. Coró, M. Shimokomaki, J. Visentainer and N. Souza, "Proximate Composition and Fatty Acid Profile of Raw and Roasted Salt-Dried Sardines (
Sardinella Brasiliensis),"
Food and Nutrition Sciences, Vol. 2 No. 5, 2011, pp. 440-443. doi:
10.4236/fns.2011.25062.