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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| Main Authors: | , , , |
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| Format: | article |
| Language: | EN |
| Published: |
Stefan cel Mare University of Suceava
2018
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| Subjects: | |
| Online Access: | https://doaj.org/article/26a3ebbd412240cda92b12a20c9b1a06 |
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