Zusammensetzung und Nährwert des Krebsfleisches von Astacus leptodactylus-Reference-Cited by-同舟云学术

Zusammensetzung und Nährwert des Krebsfleisches von Astacus leptodactylus

Published:1966-07 Issue:6 Volume:129 Page:337-344
ISSN:0044-3026
Container-title:Zeitschrift für Lebensmittel-Untersuchung und -Forschung
language:de
Short-container-title:Z Lebensm Unters Forch

Author:

Dabrowski Teofil,Kołakowski Edward,Sokołowski Eugeniusz

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01080558.pdf

Reference19 articles.

1. Gajewski, Z., u.W. Terlecki Raki: Warszawa:Pwril 1956.

2. Budnikow, K. N., u.F. F. Tretiakow: Recznyje raki i ich promysiel, Moskwa: Piszczepromizdat 1952.

3. Smolian, K.: Krebs als Nahrung und seine Verwertung. Handbuch der Binnenfischerei Mitteleuropas. Bd. V. Stuttgart 1925.

4. Krauze, S., Z. Bozyk u.L. Piekarski: Podrçznik laboratoryjny analityka zywnosciowego. Warszawa: PZWL 1962.

5. Subba, Rao: Phisico-Chemical Investigations on the Muscle Proteins of some Commercial Species of Fish caught in North-East Scottish Waters. Sect. C., S. 272–305. Aberden: 1948.

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1. Meat yields in the introduced freshwater crayfish, Pacifastacus leniusculus (Dana) and Astacus leptodactylus Eschscholtz, from British waters;Aquaculture Research;2001-05

2. Comparison of morphology and edible tissues of two important commercial crayfishes, the noble crayfish, Astacus astacus Linné, and the red swamp crayfish, Procambarus clarkii (Girard) (Decapoda, Astacidae and Cambaridae);Aquaculture;1988-01

3. Length-weight relationship, muscle production and proximate composition of the freshwater crayfish Austropotamobius pallipes (Lereboullet);Aquaculture;1984-03

4. Amino acid metabolism of Astacus leptodactylus esch.—I. Composition of the free and protein-bound amino acids in different organs of the crayfish;Comparative Biochemistry and Physiology Part B: Comparative Biochemistry;1974-03

5. Chemical Composition of Shrimp Flesh (Parapenaeusspp.) and its Nutritive Value;Journal of the Fisheries Research Board of Canada;1969-11-01