Biochemical Composition and Quality Parameters of Raw and Cooked Refrigerated Patagonian Crabmeat (Ovalipes trimaculatus)
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DOI: 10.1080/10498850.2020.1828524
Abstract: ABSTRACT Protein fractions and fatty acids composition, proximal composition, and quality parameters of raw Patagonian crabmeat Ovalipes trimaculatus (meat from claws and body) were analyzed. The effects of the commercial cooking processes (boiling or steaming)… read more here.
Keywords: composition quality; parameters raw; fatty acids; quality parameters ... See more keywords