PROCESSING EFFECTS ON THE LIPID FRACTIONS AND PRINCIPAL FATTY ACIDS OF BLUE CRAB (Callinectes sapidus) MUSCLE

This publication has 21 references indexed in Scilit:

• Lipids in foods: Problems and procedures in collating data
  C R C Critical Reviews in Food Technology, 1975
• Composition, Processing, and Utilization of Red Crab (Pleuroncodes planipes) as an Aquacultural Feed Ingredient
  Journal of the Fisheries Research Board of Canada, 1974
• AMINO ACID, FATTY ACID AND PROXIMATE COMPOSITION OF SNOW CRAB (Chionoecetes bairdi)
  Journal of Food Science, 1974
• The effect of processing on the nutritive value of flesh foods
  Proceedings of the Nutrition Society, 1973
• Analytische Untersuchung über die Veränderungen des Lipidanteils während der Lebensmittelbearbeitung und ‐lagerung
  Molecular Nutrition & Food Research, 1973
• Evaluation of Soxhlet's and Bligh and Dyer's methods in the determination of fat in meat
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1972
• Lipid Composition of the Queen Crab (Chionoecetes opilio)
  Journal of the Fisheries Research Board of Canada, 1972
• FATTY ACID CONTENT AND PROXIMATE ANALYSIS OF BAY, CALICO, SEA AND WEATHERVANE SCALLOP ADDUCTOR MUSCLE
  Journal of Food Science, 1972
• Amino Acid and Fatty Acid Composition of Tissues of the Dungeness Crab (Cancer magister)
  Journal of the Fisheries Research Board of Canada, 1971
• A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
  Canadian Journal of Biochemistry and Physiology, 1959