HIGHLIGHTS
- who: Copyright and colleagues from the Tembalang, Semarang, Indonesia have published the paper: Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage ( Rastrelliger kanagurta Cuvier) Characteristics, in the Journal: (JOURNAL)
- what: The results of this study showed that mackerel flesh contained high unsaturated_fatty_acid contents, namely PUFAs of 60 mg/100 g and MUFAs of 25 mg/100 g.
SUMMARY
Consumption of cardioprotective food groups and adequate and regular exercise help prevent heart disease (Casas et_al, 2018; Jung et_al, 2018 . . .
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