Biochemical Composition and Quality Parameters of Raw and Cooked Refrigerated Patagonian Crabmeat (Ovalipes trimaculatus)
作者： Jimena Bernadette Dima , Cynthia Sequeiros , Pedro José Barón , Noemí Zaritzky
DOI: 10.1080/10498850.2020.1828524
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摘要: Protein fractions and fatty acids composition, proximal quality parameters of raw Patagonian crabmeat Ovalipes trimaculatus (meat from claws body) were analyzed. The effects of...
sci-hub.st 参考文章(39)
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