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dc.contributor.authorSsali, William Mamiima
dc.contributor.authorHanson, S. W.
dc.contributor.authorKnowles, M. J.
dc.date.accessioned2020-02-24T13:18:35Z
dc.date.available2020-02-24T13:18:35Z
dc.date.issued1984
dc.identifier.citationSsali, W. M., Hanson, S. W., & Knowles, M. J. (1984). Approaches to the effective utilization of Haplochromis spp. from Lake Victoria. I. Chemical composition in relation to utilization. International Journal of Food Science & Technology, 19(6), 673-681.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.11951/871
dc.description.abstractThere are over 150 species of the cichlid genus Huplochrornis in Lake Victoria constituting a major underexploited food resource. As an aid to the processing of the deepwater stock, chemical composition data were obtained for the whole fish (separated into weight groups) and for the head, viscera, flesh and residual portions separately. Data are reported for lipid content, fatty acid composition, crude protein, true protein, amino acid composition, ash and moisture content.en_US
dc.language.isoenen_US
dc.publisherJournal of Food Technologyen_US
dc.subjectHupluchrornis spp.en_US
dc.subjectFamily Cichlidaeen_US
dc.subjectLake Victoriaen_US
dc.subjectFish Speciesen_US
dc.titleApproaches to the effective utilization of Haplochromis spp. from Lake Victoria. I. Chemical composition in relation to utilizationen_US
dc.typeArticleen_US


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