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Effects of Drying on the Biochemical Composition of Atherina boyeri from the Tunisian Coast

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Figure

Table 1. Biometric features A. boyeri.
Table 4. Comparative table of protein content (%) and total fatty acid content (g/100g) of fish dried at different experi- mental conditions (mean ± SE, n = 6; superscript letters indicate inter group statistical differences, p < 0.05)
Figure 1. Percentages of saturated fatty acids (SFA), monoun- saturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) under different experimental conditions
Figure 2. Percentages of n-3, n-6, n-7, and n-9 fatty acids under different experimental conditions

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