2. Materials and methods
2.1. Cooked fish bones and sampling
The cooked fish bones of the Nile tilapia were obtained from
three fish restaurants located in the suburbs of Giza, Egypt. These
restaurants serve/deliver fish dishes as a main dish (fried, grilled,
or with sauces) with rice, appetizers (fish soups and salads), and
drinks (mainly coffee and tea). The fish are sourced mainly from
farms located in the Nile Delta Region but they are also accepting
fishes from local fisherman obtained directly from the Nile. Anthropometric
measurements of the Nile tilapia fish (NTF) and fish
bones included body weight, length, width, weight of fish meat,
skin and other bones, intestines and backbone with heads were
2. Materials and methods2.1. Cooked fish bones and samplingThe cooked fish bones of the Nile tilapia were obtained fromthree fish restaurants located in the suburbs of Giza, Egypt. Theserestaurants serve/deliver fish dishes as a main dish (fried, grilled,or with sauces) with rice, appetizers (fish soups and salads), anddrinks (mainly coffee and tea). The fish are sourced mainly fromfarms located in the Nile Delta Region but they are also acceptingfishes from local fisherman obtained directly from the Nile. Anthropometricmeasurements of the Nile tilapia fish (NTF) and fishbones included body weight, length, width, weight of fish meat,skin and other bones, intestines and backbone with heads were
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