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PROCESSING EFFECTS ON THE LIPID FRACTIONS AND PRINCIPAL FATTY ACIDS OF BLUE CRAB (Callinectes sapidus) MUSCLE
Author(s) -
GlDDlNGS G. G.,
HILL L. H.
Publication year - 1975
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1975.tb01033.x
Subject(s) - callinectes , library science , citation , fishery , biology , computer science , crustacean