Chemical Characteristics of Different Tissues of Spectacled Caiman (Caiman crocodilus)

Autor:	Yi-Cheng Su, Yung-Hsiang Tsai, Yu-Ru Huang, Ching-Lu Liu, Wei-Zong Syue
Rok vydání:	2017
Předmět:	Dorsum animal diseases 0402 animal and dairy science Zoology 04 agricultural and veterinary sciences Aquatic Science Biology Proximate Crocodile 040401 food science 040201 dairy & animal science 0404 agricultural biotechnology biology.animal Food Science
Zdroj:	Journal of Aquatic Food Product Technology. 27:132-143
ISSN:	1547-0636 1049-8850
DOI:	10.1080/10498850.2017.1407854
Popis:	Proximate compositions of dorsal, ventral, leg, and tail cuts of farmed spectacled caiman (Caiman crocodilus) were determined. The water, protein, fat, and ash contents of muscle were 77–78%, 19–23...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::00a49a7ff6f2da194fd6e174ce08bfd4 https://doi.org/10.1080/10498850.2017.1407854 Zobrazit plný text záznamu