C h a r a c t e r i s t i c s a n d P h y s i o l o g i c a l F u n c t i o n o f F i s h M u s c l e C o m p o n e n t s:
Structural and nutritional properties of fish muscle components, mainly of lipids are
described. Usually, lipid contents are higher in red muscle fish, pelagic fish like sardine
and mackerel, than in white muscle fish, higher in dark muscle than in ordinary muscle,
May 22, 2013
