Abstract
ALTHOUGH the fish life of New Zealand waters offers many interesting and unusual features, the study of the fish oils has, until quite recently, been practically neglected. The earlier work included an analysis of sting-ray liver oil by Donovan1 and more extensive researches on the food values of New Zealand fish initiated by Malcolm in 1920. During the course of these investigations the oil content of the flesh from various fish was examined2,3 and the fats of red
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References
Donovan, Trans. N.Z. Inst., 52, 29 (1920).
Johnson, ibid., 52, 20 (1920).
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Shorland, F. New Zealand Fish Oils. Nature 140, 223–224 (1937). https://doi.org/10.1038/140223a0
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DOI: https://doi.org/10.1038/140223a0
