Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)
Author:
Affiliation:
1. Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China
2. Graduate University of the Chinese Academy of Sciences, Beijing, China
Funder
Commonwealth Project Formation of State Oceanic Administration People’s Republic of China
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2013.803271
Reference39 articles.
1. Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.)
2. "Essential fatty acids" in aquatic ecosystems: a crucial link between diet and human health and evolution
3. Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa)
4. The metabolism and availability of essential fatty acids in animal and human tissues
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