Nutritional quality and safety of cooked edible crab (Cancer pagurus)

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 277-283

  Maulvault, Ana Luísa ^a   Anacleto, Patrícia ^a   Loureno, Helena Maria ^a   Carvalho, Maria Luísa ^b   Nunes, Maria Leonor ^a   Marques, António ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^b UNIVERSITY OF LISBON   (Portugal)

Author keywords

Boiled; Cancer pagurus; Chemical composition; Macro and trace elements; Steamed; Toxic metals

Indexed keywords

BOILED; CANCER PAGURUS; CHEMICAL COMPOSITION; STEAMED; TOXIC METALS;

DISEASES; HEALTH RISKS; MEATS; MUSCLE; SHELLFISH;

THERMAL PROCESSING (FOODS);

ANIMAL TISSUE; ARTICLE; ASH; CHEMICAL COMPOSITION; CONTROLLED STUDY; COOKED FOOD; CRAB; CRAB MEAT; CRUSTACEA; FOOD INTAKE; FOOD SAFETY; GONAD; HEPATOPANCREAS; HOOF AND CLAW; LEACHING; NONHUMAN; NUTRITIONAL VALUE; RAW FOOD; SPRING; SUMMER; WATER VAPOR; WHITE MEAT; ADVERSE EFFECTS; ANIMAL; BRACHYURA; CHEMISTRY; COOKING; SEA FOOD; SHELLFISH; STANDARDS;

CANCER PAGURUS; CRUSTACEA;

ANIMALS; BRACHYURA; COOKING; FOOD SAFETY; NUTRITIVE VALUE; SEAFOOD; SHELLFISH;

EID: 84858276813     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.023     Document Type: Article

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