The argentine fish oils and their possibilities of utilization in industrial processing. Part 1. The seasonal variations of its properties and the fatty acids composition

Abstract

As a result of preliminary works, it is possible to conclude that the argentine fish oils could be proper raw materials for the preparation of sulfated oils and another industrial products. In this work, the physicochemical properties and the fatty acid composition of twelve samples of fish oils were determined monthly during a year in order to evaluate their seasonal variations and the probable incidence on their potential applications.Publisher permissionPublishedpropiedades organolépticas, variación estacional, ácidos grasos, aceite de pescad