Effect of Different Drying Procedures on the Nutritional Value of the Mantle and Tentacles of Sepia officinalis
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/article/10.1007/s11746-017-3028-5/fulltext.html
Reference38 articles.
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2. Forsythe J, Derusha R, Hanlon R (1994) Growth, reproduction and life span of Sepia officinalis (Cephalopoda: Mollusca) cultured through seven consecutive generations. J Zool 233:175–192
3. Ozogul Y, Duysak O, Ozogul F, Ozkutuk AS, Tureli C (2008) Seasonal effects in the nutritional quality of the body structural tissue of cephalopods. Food Chem 108:847–852
4. Tir M, Rebeh I, Telahigue K, Hajji T, Mejri H, El Cafsi M (2015) Seasonal variation of the chemical content and fatty acid composition of mantle and tentacle of male and female Sepia officinalis. J Am Oil Chem Soc 92:1643–1650
5. Rahman MS (2006) Drying of fish and seafood. In: Mujumdar AS (ed) Handbook of industrial drying. CRC Press, Boca Raton, pp 547–559
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