Effects of cooking and of frozen storage on the cholesterol content of selected shellfish
1979
Krishnamoorthy, R.V. | Venkataramiah, A. | Lakshmi, G.J. | Biesiot, Patricia
Extract: The effects of heat (cooking) and of frozen storage on the cholesterol content of oyster, blue crab, and shrimp meats were determined. Cooking decreased the cholesterol content of crab meat, but brought about no significant change in shrimp or oyster meat levels. Freezing and thawing of raw tissue increased the cholesterol content of oyster and shrimp meat, but did not affect the level in crab meat.
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书目信息
Journal of food science
卷
44
期
1
页码
314
- 315
ISSN
0021-1147
其它主题
Content; Food tables; Shrimp
语言
英语
类型
Text; Journal Article
2024-02-28
MODS