| lipid, protein, and calorie content of different atlantic and mediterranean fish, shellfish, and molluscs commonly eaten in the south of spain. | we undertook a systematic evaluation of the lipid, protein, calorie, and fatty acid composition in 35 species of fish, shellfish and molluscs commonly consumed throughout the four seasons of the year in andalusia, spain. using a portion of muscle tissue the following were measured in each study unit: total lipids (extraction using folch's method and gravimetry), protein concentration (kjehldal's method), total calories (direct calorimetry), and composition of fatty acids (gas chromatography). th ... | 1997 | 9258553 |