PHOSPHOLIPIDS OF FIVE INDIAN FOOD FISHES
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Authors
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K GOPAKUMAR
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M RAJENDRANATHAN NAIR
Abstract
The phospholipids of five Indian food fishes, viz; sardine,
pomfret, mackerel, anchovies and thrissodes were fractionated
quantitatively using column and thin layer chromatographic
techniques and the results reported in this communication.
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Submitted
2016-09-19
Published
2025-06-06
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
GOPAKUMAR, K., & NAIR, M. R. (2025). PHOSPHOLIPIDS OF FIVE INDIAN FOOD FISHES. Fishery Technology, 8(2). https://doi.org/10.56093/ft.v8i2.61649
