Biochemical studies on crab Scylla serrata

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dc.contributor.authorGeorge, C.
dc.contributor.authorGopakumar, K.
dc.date.accessioned2013-05-30T10:05:09Z
dc.date.available2013-05-30T10:05:09Z
dc.date.issued1987
dc.description.abstractStudies on the biochemical composition of crab (Scylla serrata ) meat from body and claw revealed marked differences in relation to flavour. Protein content is on the higher side in crabs (19.1 to 20.9%) with high percentage of free amino acids and phosphorus and less carbohydrate and fat. The variation in composition due to the presence of eggs in female crabs and the importance of claw liquor and its composition are reported.en_US
dc.identifier.citationFishery Technology 1987:24(1), 57-61en_US
dc.identifier.urihttp://hdl.handle.net/123456789/133
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectBiochemical compositionen_US
dc.subjectcraben_US
dc.subjectprotein fractionsen_US
dc.subjectbody meaten_US
dc.subjectclaw meaten_US
dc.subjectamino acidsen_US
dc.titleBiochemical studies on crab Scylla serrataen_US
dc.typeArticleen_US
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