Senin, 23 Oktober 2017

Daging Cumi-Cumi : Karakteristik, Komposisi Kimia dan Kandungan Gizi

Referensi :

Dabrowski, T., E. Kolakowski, A. Kolakowska and B. Karnicka. 1970. Studies on Chemical Composition of Cuttlefish (Sepia sp.) Meat as Related to Its Nutritive Value. Journal Acta Ichthyologica et Piscatoria, Vol. 1, pp. 145 -158

Kagawa, M., M. Matsumoto, C. Yoneda, T. Mitsuhashi and K. Hatae. 2002. Changes in Meat Texture of Three Varieties of Squid in The Early Stage of Cold Storage. Fisheries Science, Vol. 68, pp. 783 – 792

Miramand, P., P. Bustamante, D. Bentley and N. Kouéta. 2006. Variation of Heavy Metal Concentrations (Ag, Cd, Co, Cu, Fe, Pb, V, and Zn) During The Life Cycle of The Common Cuttlefish Sepia officinalis. Science of The Total Environment, Vol. 361, Issues 1 – 3, pp. 132 – 143

Özyurt, G., Ö. Duysak, E. Akamca and C. Tureli. 2006. Seasonal Changes of Fatty Acids of Cuttlefish Sepia officinalis L. (Mollusca: Cephalopoda) in The North Eastern Mediterranean Sea. Food Chemistry, Vol. 95, Issue 3, pp. 382 – 385

Sykes, A.V., A.R. Oliveira, P.M. Domingues, C.M. Cardoso, J.P. Andrade and M.L. Nunes. 2009. Assessment of European cuttlefish (Sepia officinalis L.) Nutritional Value and Freshness Under Ice Storage Using a Developed Quality Index Method (QIM) and Biochemical Methods. LWT - Food Science and Technology, Vol. 42, Issue 1, pp. 424 – 432

Thanonkaew, A., S. Benjakul and W. Visessanguan. 2006. Chemical Composition and Thermal Property of Cuttlefish (Sepia pharaonis) Muscle. Journal of Food Composition and Analysis, Vol. 19, Issues 2 – 3, pp. 127 – 133





donasi dg belanja di Toko One


Artikel Terkait

Tidak ada komentar:

Posting Komentar