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Nutritional Quality of the Edible Tissues of European Lobster Homarus gammarus and American Lobster Homarus americanus

Sara Barrento, António Marques, Bárbara Teixeira, Paulo Vaz-Pires, Maria Leonor Nunes, Sara Da Silva Pires Marques Barrento

Journal of Agricultural and Food Chemistry, Volume: 57, Issue: 9, Pages: 3645 - 3652

Swansea University Author: Sara Da Silva Pires Marques Barrento

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DOI (Published version): 10.1021/jf900237g

Published in: Journal of Agricultural and Food Chemistry
ISSN: 0021-8561 1520-5118
Published: 2009
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URI: https://cronfa.swan.ac.uk/Record/cronfa7844
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first_indexed 2013-07-23T11:59:34Z
last_indexed 2018-02-09T04:36:29Z
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spelling 2013-06-13T09:37:15.2469871 v2 7844 2012-02-23 Nutritional Quality of the Edible Tissues of European Lobster Homarus gammarus and American Lobster Homarus americanus 500ac907c242829e5872bd743c47c018 Sara Da Silva Pires Marques Barrento Sara Da Silva Pires Marques Barrento true false 2012-02-23 FGSEN Journal Article Journal of Agricultural and Food Chemistry 57 9 3645 3652 0021-8561 1520-5118 31 12 2009 2009-12-31 10.1021/jf900237g COLLEGE NANME Science and Engineering - Faculty COLLEGE CODE FGSEN Swansea University 2013-06-13T09:37:15.2469871 2012-02-23T17:02:19.0000000 Faculty of Science and Engineering School of Biosciences, Geography and Physics - Biosciences Sara Barrento 1 António Marques 2 Bárbara Teixeira 3 Paulo Vaz-Pires 4 Maria Leonor Nunes 5 Sara Da Silva Pires Marques Barrento 6
title Nutritional Quality of the Edible Tissues of European Lobster Homarus gammarus and American Lobster Homarus americanus
spellingShingle Nutritional Quality of the Edible Tissues of European Lobster Homarus gammarus and American Lobster Homarus americanus
Sara Da Silva Pires Marques Barrento
title_short Nutritional Quality of the Edible Tissues of European Lobster Homarus gammarus and American Lobster Homarus americanus
title_full Nutritional Quality of the Edible Tissues of European Lobster Homarus gammarus and American Lobster Homarus americanus
title_fullStr Nutritional Quality of the Edible Tissues of European Lobster Homarus gammarus and American Lobster Homarus americanus
title_full_unstemmed Nutritional Quality of the Edible Tissues of European Lobster Homarus gammarus and American Lobster Homarus americanus
title_sort Nutritional Quality of the Edible Tissues of European Lobster Homarus gammarus and American Lobster Homarus americanus
author_id_str_mv 500ac907c242829e5872bd743c47c018
author_id_fullname_str_mv 500ac907c242829e5872bd743c47c018_***_Sara Da Silva Pires Marques Barrento
author Sara Da Silva Pires Marques Barrento
author2 Sara Barrento
António Marques
Bárbara Teixeira
Paulo Vaz-Pires
Maria Leonor Nunes
Sara Da Silva Pires Marques Barrento
format Journal article
container_title Journal of Agricultural and Food Chemistry
container_volume 57
container_issue 9
container_start_page 3645
publishDate 2009
institution Swansea University
issn 0021-8561
1520-5118
doi_str_mv 10.1021/jf900237g
college_str Faculty of Science and Engineering
hierarchytype
hierarchy_top_id facultyofscienceandengineering
hierarchy_top_title Faculty of Science and Engineering
hierarchy_parent_id facultyofscienceandengineering
hierarchy_parent_title Faculty of Science and Engineering
department_str School of Biosciences, Geography and Physics - Biosciences{{{_:::_}}}Faculty of Science and Engineering{{{_:::_}}}School of Biosciences, Geography and Physics - Biosciences
document_store_str 0
active_str 0
published_date 2009-12-31T03:09:49Z
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score 11.014358

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