Biochemical study on the meat and oil of Mongolian fishes

B Chantsalnyam; Ch Otgonbayar; P Odonmajig; N Tsevegsuren

doi:10.5564/mjc.v13i0.152

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

DOI:

https://doi.org/10.5564/mjc.v13i0.152

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

Chantsalnyam, B., Otgonbayar, C., Odonmajig, P., & Tsevegsuren, N. (2014). Biochemical study on the meat and oil of Mongolian fishes. Mongolian Journal of Chemistry, 13, 12–15. https://doi.org/10.5564/mjc.v13i0.152

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Issue

Vol. 13 (2012)

Section

Articles

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