Comparative study on chemical composition, thermal properties and microstructure between the muscle of hard shell and soft shell mud crabs

Food Chemistry

Volumn 112, Issue 3, 2009, Pages 627-633

  Benjakul, Soottawat ^a   Sutthipan, Nuntapol ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Chemical composition; DSC; Microstructure; Molting; Mud crab; Muscle; Soft shell crab

Indexed keywords

CALCIUM; COPPER; HYDROXYPROLINE; IRON; MAGNESIUM; MYOSIN; ZINC;

ARTICLE; CHEMICAL COMPOSITION; COMPARATIVE STUDY; CONTROLLED STUDY; CRAB; CRAB MEAT; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FOOD COMPOSITION; MUSCLE; NONHUMAN; PROTEIN CONTENT;

DECAPODA (CRUSTACEA);

EID: 49249104083     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.019     Document Type: Article

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