出版社：Japanese Society of Nutrition and Food Science
摘要：The contents of crude fat, free and total cholesterol and phosphatide in food materials were determined. The average content of total cholesterol in 31 kinds of fishes was 91.6±18.0mg% and that of phosphatides was 476.4±150.8mg%. In general, high phosphatide contents were obtained in fishes which had high level of cholesterol. The cholesterol and phosphatide levels of cuttle-fishes, ocutopuses, lobsters, spawns and milts were higher than those of fishes. Those of cuttle-fishes, spawns and milts were quadruple as much as the mean level of fishes.
