Fatty acid composition of the blue crab (Callinectes sapidus Rathbun, 1896) in the north eastern Mediterranean
By M. Celik, Canan Türeli, Mustafa Çelik, Yasemen Yanar, Ü. Erdem, Aygül Küçükgülmez. 2004
106 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Aquatic Science, Global and Planetary Change
View Paper: https://www.semanticscholar.org/paper/4aa10f86f957897806af710701737c9c132d0e38
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
- M. Gladyshev
- N. Sushchik
- G. Gubanenko
- S. M. Demirchieva
- Aygül Küçükgülmez
- G. Kalachova
- M. Celik
- Yasemen Yanar
Citations in the corpus
- Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha) (2006, background): “, 2001), in some processed edible seaweeds (Sanchez-Machado, Lopez-Cervantes, LopezHernandez, & Paseiro-Losada, 2004), in claw and breast meat of boiled blue crab (Callinectes sapidus) (Celik et al., 2004), in common sole (Solea solea) (Gokce, Tasbozan, Celik, & Tabakoglu, 2004), in liver oil of two”
- Proximate composition and mineral contents of the blue crab (Callinectes sapidus) breast meat, claw meat and hepatopancreas (2006, background): “Very limited data are available on the biochemical composition of crab in Turkey (Türeli et al., 2000, 2002; Gökoğlu & Yerlikaya, 2003; Çelik et al., 2004).”