Morphology, processing attributes, fatty acid, and amino acid composition in cooked leg meat and raw hepatopancreas of juvenile male red king crab (Paralithodes camtschaticus) after 12 months of live holding

Autor:	Lorentzen, Grete Elisabeth, Samuelsen, Tor Andreas, Hustad, Anette, Thesslund, Tina, Lian, Federico, Rotabakk, Bjørn Tore, Skipnes, Dagbjørn, Siikavuopio, Sten Ivar
Databáze:	NORA (Norwegian Open Research Archive)
Externí odkaz:	https://hdl.handle.net/11250/3131447 Zobrazit plný text záznamu