Analysis of edible rate and nutritional quality of Scylla paramamosain with different degrees of ovarian plumpness

Publication date: Available online 21 January 2021Source: Journal of Food Composition and AnalysisAuthor(s): Yingyingying Peng, Huaihua Yu, Wenjun Xu, Jie He
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research