Nutrient composition of green crab (Carcinus maenus) leg meat and claw meat

Author:

Skonberg Denise I,Perkins Brian L

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. Total lipids and nutritionally important fatty acids of some Nova Scotia fish and shellfish food products;Ackman;Canadian Institute of Food Science and Technology Journal,1988

2. Official methods of analysis,1998

3. Reduced asthma symptoms with n-3 fatty acid ingestion are related to 5-series leukotriene production;Broughton;American Journal of Clinical Nutrition,1997

4. Volatile components in crabmeats of Charybdis feriatus;Chung;Journal of Agricultural and Food Chemistry,1999

5. Health aspects of fish and n-3 polyunsaturated fatty acids from plant and marine origin;de Deckere;European Journal of Clinical Nutrition,1998

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