Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C

Bibliographic Details
Published in:Journal of Food Composition and Analysis
Main Authors: Lian, Federico, Siikavuopio, Sten I., Harrison, Sabine M., Vang, Birthe, Brunton, Nigel P., Esaiassen, Margrethe, Lorentzen, Grete
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2022
Subjects:
Food Science
Paralithodes camtschaticus
Red king crab
Online Access:http://dx.doi.org/10.1016/j.jfca.2021.104206
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spelling crelsevierbv:10.1016/j.jfca.2021.104206 2023-09-05T13:22:23+02:00 Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C Lian, Federico Siikavuopio, Sten I. Harrison, Sabine M. Vang, Birthe Brunton, Nigel P. Esaiassen, Margrethe Lorentzen, Grete 2022 http://dx.doi.org/10.1016/j.jfca.2021.104206 https://api.elsevier.com/content/article/PII:S0889157521004063?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0889157521004063?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ http://creativecommons.org/licenses/by/4.0/ Journal of Food Composition and Analysis volume 105, page 104206 ISSN 0889-1575 Food Science journal-article 2022 crelsevierbv https://doi.org/10.1016/j.jfca.2021.104206 2023-08-23T17:59:16Z Article in Journal/Newspaper Paralithodes camtschaticus Red king crab ScienceDirect (Elsevier - via Crossref) Journal of Food Composition and Analysis 105 104206
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic Food Science
spellingShingle Food Science
Lian, Federico
Siikavuopio, Sten I.
Harrison, Sabine M.
Vang, Birthe
Brunton, Nigel P.
Esaiassen, Margrethe
Lorentzen, Grete
Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C
topic_facet Food Science
format Article in Journal/Newspaper
author Lian, Federico
Siikavuopio, Sten I.
Harrison, Sabine M.
Vang, Birthe
Brunton, Nigel P.
Esaiassen, Margrethe
Lorentzen, Grete
author_facet Lian, Federico
Siikavuopio, Sten I.
Harrison, Sabine M.
Vang, Birthe
Brunton, Nigel P.
Esaiassen, Margrethe
Lorentzen, Grete
author_sort Lian, Federico
title Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C
title_short Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C
title_full Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C
title_fullStr Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C
title_full_unstemmed Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C
title_sort fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °c
publisher Elsevier BV
publishDate 2022
url http://dx.doi.org/10.1016/j.jfca.2021.104206
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https://api.elsevier.com/content/article/PII:S0889157521004063?httpAccept=text/plain
genre Paralithodes camtschaticus
Red king crab
genre_facet Paralithodes camtschaticus
Red king crab
op_source Journal of Food Composition and Analysis
volume 105, page 104206
ISSN 0889-1575
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
http://creativecommons.org/licenses/by/4.0/
op_doi https://doi.org/10.1016/j.jfca.2021.104206
container_title Journal of Food Composition and Analysis
container_volume 105
container_start_page 104206
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