Energy content of anchovy and sardine using surrogate calorimetry methods
C. Campanini, M. Albo-Puigserver, S. Gerez, E. Lloret-Lloret, J. Gimenez, M. G. Pennino, J. M. Bellido, A. I. Colmenero, M. Coll
This study tests fatmeter analysis as a surrogate for bomb calorimetry to estimate energy content in anchovy and sardine, finding strong correlation for sardine and weaker for anchovy.
bioRxiv · Feb 1, 2021Physiology