| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542870 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Chemical and elemental composition of cooked brown meat differed significantly from that of cooked muscle. ⺠Within the same tissue differences were detected between raw and cooked Cancer pagurus, likely due to water leaching. ⺠Few variations were found between seasons. ⺠The results revealed that the consumption of cooked edible crab muscle should be promoted. ⺠In contrast, edible crab brown meat ingestion should be done parsimoniously.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ana LuÃsa Maulvault, PatrÃcia Anacleto, Helena Maria Lourenço, Maria LuÃsa Carvalho, Maria Leonor Nunes, António Marques,