Abstract:The aim of this study was to assess the changes occurring as a result of boiling (100°C, 1 h) small brown snail (Cornu aspersum aspersum) meat in relation to its proximate composition, calcium, phosphorus and cholesterol content, as well as the profile of fatty acids and nutritional quality indices of the lipids. This species of snail was selected for research because it is currently of the greatest economic importance among edible terrestrial snails. It was hypothesized that the cooking effect may be differen… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.