Morphology, processing attributes, fatty acid, and amino acid composition in cooked leg meat and raw hepatopancreas of juvenile male red king crab (Paralithodes camtschaticus) after 12 months of live holding

Publication details

Journal : Journal of Food Composition and Analysis , vol. 132 , p. 1–13 , 2024

International Standard Numbers :
Printed : 0889-1575
Electronic : 1096-0481

Publication type : Academic article

Contributors : Lorentzen, Grete; Samuelsen, Tor Andreas; Hustad, Anette; Thesslund, Tina H.E.; Lian, Federico; Rotabakk, Bjørn Tore; Skipnes, Dagbjørn; Siikavuopio, Sten Ivar

Links :
ARKIV : hdl.handle.net/11250/3131447
DOI : doi.org/10.1016/j.jfca.2024.10...

Research areas

Quality and measurement methods