CHEMICAL BIO-COMPOUNDS AND FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CUTTLEFISH, SEPIA OFFICINALIS (MOLLUSCA: CEPHALOPODA)
Cuttlefish is one of the most economically important cephalopods with rich taste and few inedible parts. The study was aimed at evaluating the nutrient, non-nutrients, free fatty acid and cholesterol compositions and functional properties of raw and processed Sepia officinalis using standard methods...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2018
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/26a3ebbd412240cda92b12a20c9b1a06 |
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