Proximate Composition and Nutritional Quality of the Meat of the Squat LobsterMunida gregaria(Fabricius 1973)-Reference-Cited by-同舟云学术

Proximate Composition and Nutritional Quality of the Meat of the Squat LobsterMunida gregaria(Fabricius 1973)

Published:2020-01-27 Issue:3 Volume:29 Page:229-237
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Varisco Martín¹²,Crovetto Cecilia²,Colombo Julia¹²,Vinuesa Julio¹,Risso Susana²

Affiliation:

1. Institute of Coastal Development (IDC), National Scientific and Technical Research Council (CONICET), Comodoro Rivadavia, Argentina

2. Department of Biochemistry, National University of Patagonia San Juan Bosco (UNPSJB), Comodoro Rivadavia, Argentina

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1719256

Reference40 articles.

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2. AOAC. 2005. Official methods of analysis of AOAC International. 17th ed. Gaithersburg (MD): The Association of Official Analytical Chemists. Methods 950.46, 938.08, 981.10.

3. Aurioles Gamboa D, Balart E. 1995. La langostilla: biología, ecología y aprovechamiento. Baja California (México): Centro de Investigaciones Biológicas del Noroeste. p. 234.

4. Effect of Season on the Chemical Composition and Nutritional Quality of the Edible Crab Cancer pagurus

5. Chemical composition, cholesterol, fatty acid and amino acid in two populations of brown crab Cancer pagurus: Ecological and human health implications

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