Comparison of fatty acid and amino acid profiles of steamed Chinese mitten crab-Reference-Cited by-同舟云学术

Comparison of fatty acid and amino acid profiles of steamed Chinese mitten crab

Published:2014-04-17 Issue:3 Volume:80 Page:621-633
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:Fish Sci

Author:

Guo Yan-Ru,Gu Sai-Qi,Wang Xi-Chang,Zhao Lin-Min,Zheng Jin-Yuan

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Link

http://link.springer.com/content/pdf/10.1007/s12562-014-0738-6.pdf

Reference34 articles.

1. Gu SQ, Wang XC, Tao NP, Wu N (2013) Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis). Food Res Int 54:81–92

2. Naiguang Z (2004) Crab culture and industry. Fish Sci Technol Inf 31:243–246 (in Chinese)

3. Chen DW, Zhang M, Shrestha S (2007) Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis). Food Chem 103:1343–1349

4. General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China (2005) GB/T 19957-2005 Product of geographical indication-Yangcheng Lake Chinese mitten crab. Standards Press of China, Beijing

5. Kimata M, Ishibashi T, Kamada T (2001) Studies on relationship between sensory evaluation and chemical composition in various breeds of pork. Jpn J Swine Sci 38:45–51

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