Chemical and nutritional characterisation of the Central Mediterranean Giant red shrimp (Aristaeomorpha foliacea): Influence of trophic and geographical factors on flesh quality
- Author
- BONO, G1 ; GAI, F2 ; PEIRETTI, P. G2 ; BADALUCCO, C1 ; BRUGIAPAGLIA, A3 ; SIRAGUSA, G4 ; PALMEGIANO, G. B2
[1] Institute for Coastal Marine Environment, National Research Council, via L. Vaccara 61, 91026 Mazara del Vallo, Italy
[2] Institute of Science of Food Production, National Research Council, via L. da Vinci 44, 10095 Grugliasco, Italy
[3] Department of Animal Science, Turin University, via L. da Vinci 44, 10095 Grugliasco, Italy
[4] EBA, Soc. Coop a.r.l, via Itria 4, 91026 Mazara del Vallo, Italy - Source
Food chemistry. 2011, Vol 130, Num 1, pp 104-110, 7 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chemical composition Fatty acids Flesh quality Giant red shrimp
- Keyword (fr)
- Acide gras Chair Composition chimique Crevette Qualité Rouge Arthropoda Crustacea Crustacé comestible Decapoda Invertebrata Lipide Macrura
- Keyword (en)
- Fatty acids Flesh Chemical composition Shrimp Quality Red Arthropoda Crustacea Edible crustacean Decapoda Invertebrata Lipids Macrura
- Keyword (es)
- Acido graso Carne Composición química Camarón Calidad Rojo Arthropoda Crustacea Crustáceo comestible Decapoda Invertebrata Lípido Macrura
- Classification
- 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
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 24755649
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.2011.07.004 
https://dx.doi.org/10.1016/j.foodchem.2011.07.004
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