Seasonal effects in the nutritional quality of the body structural tissue of cephalopods

Food Chemistry

Volumn 108, Issue 3, 2008, Pages 847-852

  Ozogul, Yesim ^a   Duysak, Onder ^a   Ozogul, Fatih ^a   Özkütük, Ali Serhat ^a   Türeli, Canan ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Cephalopods; GC; Nutritional quality

Indexed keywords

5,8,11,14,17 ICOSAPENTAENOIC ACID; ARACHIDIC ACID; ARACHIDONIC ACID; CERVONIC ACID; FATTY ACID; HEPTADECANOIC ACID; LINOLEIC ACID; LIPID; MONOUNSATURATED FATTY ACID; MYRISTIC ACID; OLEIC ACID; OMEGA 3 FATTY ACID; PALMITIC ACID; POLYUNSATURATED FATTY ACID; PROTEIN; SATURATED FATTY ACID; STEARIC ACID;

ANIMAL TISSUE; ARM; ARTICLE; CEPHALOPOD; CHEMICAL ANALYSIS; CONTROLLED STUDY; CUTTLEFISH; FOOD ANALYSIS; LIPID COMPOSITION; NONHUMAN; NUTRITIONAL VALUE; OCTOPUS; PROTEIN CONTENT; SEASONAL VARIATION; SPECIES COMPARISON; SPECIES DIFFERENCE;

CEPHALOPODA; ELEDONE MOSCHATA; LOLIGO VULGARIS; OCTOPUS VULGARIS; SEPIA OFFICINALIS; SEPIIDAE;

EID: 39049118760     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.048     Document Type: Article

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