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SUMMARY Maine sardines, processed by steaming or deep‐fat frying, were evaluated in terms of a number of nutrients. The product is a good source of a number of nutrients, including protein, unsaturated fatty acids, fluorine, and calcium. Some indication was found of an exchange between the packing oil and sardine lipid. The sample processed by deep‐fat frying had a slightly increased fat concentration and a concomitant decrease in water.
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Proctor et al. (1961) studied this question.
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