Fatty acid composition of green crab (Carcinus mediterraneus) from the Tunisian mediterranean coasts

Food Chemistry

Volumn 111, Issue 4, 2008, Pages 930-933

  Cherif, Slim ^a   Frikha, Fakher ^a   Gargouri, Youssef ^a   Miled, Nabil ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Claw meat; Fatty acids; Green crab; Hepatopancreas; Proximate composition

Indexed keywords

ARACHIDONIC ACID; FAT; FATTY ACID; MONOUNSATURATED FATTY ACID; OLEIC ACID; PALMITIC ACID; POLYUNSATURATED FATTY ACID; PROTEIN; SATURATED FATTY ACID; STEARIC ACID;

ARTICLE; CARCINUS MEDITERRANEUS; COASTAL WATERS; CRAB; CRAB MEAT; FOOD ANALYSIS; HEPATOPANCREAS; LIPID ANALYSIS; LIPID COMPOSITION; MEDITERRANEAN SEA; NONHUMAN; TUNISIA;

CARCINUS MAENAS; CARCINUS MEDITERRANEUS; DECAPODA (CRUSTACEA);

EID: 46949083468     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.007     Document Type: Article

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