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Biological studies on fermented salted Bouri fish "Feseekh" [electronic resource].

By:

Abd El-Halim, A. A

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Language: English Summary language: Arabic Description: p.1445-1456Other title:

دراسات بيولوجية على سمك البوري المملح والمتخمر "الفسيخ" [Added title page title]

Uniform titles:

Annals of agricultural science, Moshtohor, 2007 v.45 (4) [electronic resource].

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In: Annals of Agricultural Science, Moshtohor 2007.v.45(4)Summary: Consumption of high sodium food like salted houri fish " feseekh" is a primary cause of hypertension as well as a contnbutorto manyother diseases such as cardiovascular, renal abnormalities andstrokemortality. Therefore, reduction and/ or substitution of sodium with potassiumin saltedhourifish (mugil cephalus) " feseekh" are important with retaining their optimum properties of normal salt content.

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Consumption of high sodium food like salted houri fish " feseekh" is a primary cause of hypertension as well as a contnbutorto manyother diseases such as cardiovascular, renal abnormalities andstrokemortality. Therefore, reduction and/ or substitution of sodium with potassiumin saltedhourifish (mugil cephalus) " feseekh" are important with retaining their optimum properties of normal salt content.

Summary in Arabic.

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