HIGHLIGHTS
- who: Blue crab and colleagues from the Su0131tku0131 Kou00e7man University, Faculty have published the Article: AQUATIC RESEARCH, in the Journal: Nutritional Composition Analysis Results At the beginning and the end of storage, nutritional composition analyses; protein, lipid, moisture, and ash analyses were made in the raw and steam-cooked crab meat. At the beginning (Day 0), protein, lipid, moisture, and ash was determined for raw and cooked crabs as 16.22%, 1.06%, 81.17%, 1.45% and 17.13%, 0.94%, 79.88%, 1.88%, respectively. At the end of storage, these values were determined as . . .
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