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Journal of Aquatic Food Product Technology Volume 29, 2020 - Issue 10
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Articles

Biochemical Composition and Quality Parameters of Raw and Cooked Refrigerated Patagonian Crabmeat (Ovalipes trimaculatus)

Jimena Bernadette Dimaa Instituto de Biología de Organismos Marinos (IBIOMAR CCT CONICET- CENPAT), Chubut, Argentina;b Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA -CONICET- UNLP), Fac. Cs. Exactas, UNLP, Buenos Aires, ArgentinaCorrespondence[email protected]
,
Cynthia Sequeirosc Centro Para el Estudio de Sistemas Marinos (CESIMAR CCT CONICET- CENPAT), Chubut, Argentina
,
Pedro Barónc Centro Para el Estudio de Sistemas Marinos (CESIMAR CCT CONICET- CENPAT), Chubut, Argentina
&
Noemi Zaritzkyb Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA -CONICET- UNLP), Fac. Cs. Exactas, UNLP, Buenos Aires, Argentina;d Facultad de Ingeniería (UNLP), Departamento de Ingeniería Química, La Plata, ArgentinaORCID Iconhttps://orcid.org/0000-0002-6814-1112
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Pages 1013-1028 | Published online: 03 Oct 2020

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Hassan Hassanzadazar, Mehdi Fathollahi, Majid Aminzare & Mehran Mohseni. (2021) The Effect of Pistacia atlantica ssp. Kurdica Essential Oil on Chemical, Microbial, and Sensorial Properties of Minced Fish (Oncorhynchus mykiss) during Refrigeration Storage. Journal of Aquatic Food Product Technology 30:10, pages 1281-1291.
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Articles from other publishers (5)

Jingjing Yang, Peiyuan Huang, Bolun Sun, Wenge Yang, Changrong Ou, Chunhong Yuan, Tao Huang & Huamao Wei. (2024) Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles. Food Research International 175, pages 113758.
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A Suhaeli Fahmi, Tri Winarni Agustini, Bogi Budi Jayanto & Kukuh Eko Prihantoko. (2023) Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus). IOP Conference Series: Earth and Environmental Science 1224:1, pages 012034.
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Süleyman KARAKAYA, Pinar KARATEPE, Halil YALÇIN & Ali ARSLAN. (2023) Meat yield and chemical composition of freshwater crab (Potamon persicum Pretzmann, 1962)Potamon persicum Pretzmann,1962’nin et verimi ve kimyasal bileşimi. Ankara Üniversitesi Veteriner Fakültesi Dergisi 70:2, pages 183-190.
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Mengmeng Zhang, Ningping Tao, Li Li, Changhua Xu, Shanggui Deng & Yifen Wang. (2022) Non-migrating active antibacterial packaging and its application in grass carp fillets. Food Packaging and Shelf Life 31, pages 100786.
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Antonela Martelli, Melania Fernandez, Cynthia Sequeiros & Pedro J. Barón. (2022) Effects of dietary administration of two Patagonian probiotics on the zoeae I from the swimming crab Ovalipes trimaculatus. Aquaculture International.
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