Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis)
- Author
- CHEN, De-Wei1 ; MIN ZHANG1 2 ; SHRESTHA, Sundar3
[1] Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, 214036 Wuxi, Jiangsu, China
[2] School of Food Science and Technology, Southern Yangtze University, 214036 Wuxi, China
[3] Nepal Bureau of Standards and Metrology, Ministry of Industry, Commerce and Supply, HMGIN Balaju, Kathmandu, Nepal - Source
Food chemistry. 2007, Vol 103, Num 4, pp 1343-1349, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chinese mitten crab Fatty acid Mineral Nutrition Protein
- Keyword (fr)
- Acide gras Crabe Elément minéral Nutrition Protéine Qualité Arthropoda Brachyura Crustacea Crustacé comestible Decapoda Invertebrata Lipide
- Keyword (en)
- Fatty acids Crab Inorganic element Nutrition Protein Quality Arthropoda Brachyura Crustacea Edible crustacean Decapoda Invertebrata Lipids
- Keyword (es)
- Acido graso Cangrejo de mar Elemento inorgánico Nutrición Proteína Calidad Arthropoda Brachyura Crustacea Crustáceo comestible Decapoda Invertebrata Lípido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries Vertebrates : anatomy and physiology, studies on body, several organs or systems
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18670895
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2006.10.047 
https://dx.doi.org/10.1016/j.foodchem.2006.10.047
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