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

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

Issue

Vol. 13 (2012)

Section

Articles

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

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

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