Nutritive Value or Toxicity of Oils of Salted and Dried Fishes

Abstract

Nutritive Value or Toxicity of Oils of Salted and Dried Fishes Takashi KANEDA, Hisae SAKAI and Seinosuke ISHII Sardine, mackerel, saury and similar kinds of fish are processed into salted and dried forms, a favorite item of Japanese diet. However, little attention has been paid to the nutritive value of protein or lipids which are contained in these products. While the nutritive value of proteins of