Changes in the fatty acid composition of brown shrimp, <i>Crangon crangon</i> , after boiling-Reference-Cited by-同舟云学术

Changes in the fatty acid composition of brown shrimp, Crangon crangon , after boiling

Published:2022-08-08 Issue:5 Volume:2 Page:334-342
ISSN:2693-8847
Container-title:Aquaculture, Fish and Fisheries
language:en
Short-container-title:Aquaculture Fish & Fisheries

Author:

Saborowski Reinhard¹^ORCID,Tanara Adrian¹²,Fricke Enno¹,Koch Marie¹,Hagen Wilhelm²

Affiliation:

1. Alfred Wegener Institute Helmholtz Centre for Polar and Marine Research Bremerhaven Germany

2. BreMarE—Bremen Marine Ecology, Marine Zoology University of Bremen Bremen Germany

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aff2.65

Reference56 articles.

1. Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

2. Effect of deproteination and deacetylation conditions on viscosity of chitin and chitosan extracted from Crangon crangon shrimp waste

3. Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

4. BLE (Bundesanstalt für Landwirtschaft und Ernährung)(2019).Bericht über die Anlandungen von Fischereierzeugnissen durch deutsche Fischereifahrzeuge.https://www.ble.de/SharedDocs/Downloads/DE/Fischerei/Fischwirtschaft/Anlandestatistik2018.html[Assessed 13 July 2020]

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1. Effects of boiling, centrifuging and drying methods on bioactive compounds in Antarctic krill meal;International Journal of Food Science & Technology;2024-07-25

2. Brown shrimp (Crangon crangon) processing remains enhance growth of Pacific Whiteleg shrimp (Litopenaeus vannamei);Aquaculture;2023-05