Acta Ichthyologica et Piscatoria 1(1): 145-158, doi: 10.3750/AIP1970.01.1.16
Studies on chemical composition of cuttlefish (Sepia sp.) meat as related to its nutritive value
expand article infoT. Dąbrowski, E. Kołakowski, A. Kołakowska

Corresponding author: T. Dąbrowski

© T. Dąbrowski, E. Kołakowski, A. Kołakowska.
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Citation: Dąbrowski T, Kołakowski E, Kołakowska A (1970) Studies on chemical composition of cuttlefish (Sepia sp.) meat as related to its nutritive value. Acta Ichthyologica et Piscatoria 1(1): 145-158. https://doi.org/10.3750/AIP1970.01.1.16
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Abstract
The chemical composition of edible cuttlefish flesh, distinguishing it into the mantle and arms together with part of head was examined. Comparison between the chemical composition of cuttlefish flesh and that of squid, originating from the same fishing ground and catching period was carried out also.