Research Article
Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt
Table 3
Quality parameters of the extracted fish oil fractions.
| ||||||||||||||||||||||||||||||||
Values presented are the of triplicates. PV: peroxide value; AV: anisidine value; TOTOX: total oxidation; FFA: free fatty acids. | ||||||||||||||||||||||||||||||||