title: [The nutritive value of carp (Cyprinus carpio)].
abstract: From January 1991 to February 1992 the composition of filleted carps was investigated. Special attention was given to a possible correlation to origin and season. The gutted, fresh fish were weighted and only the fillets were used for the investigation. All samples were analysed in duplicate by official methods. The results showed that the protein concentration ranged between 13.0 and 21.9%, the lipids content ranged between 0.3 and 23.9%, moisture ranged between 59.8 and 84.2%, and ash content ranged between 0.0 and 1.6%.
authors.affiliation: Institut für Hygiene und Technologie, Ludwig-Maximilians-Universität München.
authors.forename: A
authors.initials: A
authors.lastname: Stolle
authors.forename: H
authors.initials: H
authors.lastname: Sedlmeier
authors.forename: A
authors.initials: A
authors.lastname: Nassar
authors.forename: H
authors.initials: H
authors.lastname: Eisgruber
authors.forename: H
authors.initials: H
authors.lastname: Youssef
authors.forename: A
authors.initials: A
authors.lastname: Lotfi
mesh_terms: D000818:Animals; D002347:Carps; D008055:Lipids / Q000032:analysis; D009124:Muscle Proteins / Q000032:analysis; D018482:Muscle, Skeletal / Q000737:chemistry*; D009753:Nutritive Value; D014867:Water / Q000032:analysis
chemical_list: D008055:Lipids; D009124:Muscle Proteins; D014867:Water
vernacular_title: Uber den Nährwert von Karpfen (Cyprinus carpio).