ALASKA KING CRAB: FATTY ACID COMPOSITION, CAROTENOID INDEX AND PROXIMATE ANALYSIS-Reference-Cited by-同舟云学术

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ALASKA KING CRAB: FATTY ACID COMPOSITION, CAROTENOID INDEX AND PROXIMATE ANALYSIS

Published:1971-05 Issue:4 Volume:36 Page:604-606
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KRZECZKOWSKI RICHARD A.,TENNEY R. D.,KELLEY C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb15139.x/fullpdf

Reference20 articles.

1. Biochemical Implications of Seasonal Trends in the Iodine Values and Free Fatty Acid Levels of Commercially Produced Atlantic Coast Herring Oils

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1. Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C;Journal of Food Composition and Analysis;2022-01

2. Fatty acid composition of the Barents Sea red king crab (Paralithodes camtschaticus) leg meat;Journal of Food Composition and Analysis;2021-05

3. Antifungal and Antioxidant Properties of Chitosan Polymers Obtained from Nontraditional Polybius henslowii Sources;Marine Drugs;2019-04-22

4. History of King Crab Fisheries with Special Reference to the North Pacific Ocean;King Crabs of the World;2014-03-04

5. Nutrient Composition of Raw and Cooked Meat of Male Southern King Crab (Lithodes santollaMolina, 1782);Journal of Aquatic Food Product Technology;2012-10

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