Compositional characteristics of green crab (Carcinus maenas)

Food Chemistry

Volumn 88, Issue 3, 2004, Pages 429-434

  Naczk, Marian ^a   Williams, Jim ^a   Brennan, Kathleen ^a   Liyanapathirana, Chandrika ^b   Shahidi, Fereidoon ^b  

^a ST FRANCIS XAVIER UNIVERSITY   (Canada)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Carotenoids; Chemical composition; Chitin; Green crab; Lipids; Proteins

Indexed keywords

CAROTENOID; DOCOSAHEXAENOIC ACID; ESSENTIAL AMINO ACID; ICOSAPENTAENOIC ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; TRYPTOPHAN;

AMINO ACID COMPOSITION; ANIMAL EXPERIMENT; ARTICLE; CANADA; CONTROLLED STUDY; CRAB; FATTY ACID ANALYSIS; LIPID ANALYSIS; LIPID COMPOSITION; MEAT; NITROGEN CONCENTRATION; NONHUMAN; WEIGHT;

CARCINUS; CARCINUS MAENAS; DECAPODA (CRUSTACEA);

EID: 3242758173     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.056     Document Type: Article

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