id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
bioscience-194	Ghribi, Feriel; Chetoui, Imene; Bejaoui, Safa; Belhassen, Dalya; Trabelsi, Wafa; Fouzai, Chaima; Mili, Sami; Soudani, Nejla	Comparison of lipid content and fatty acid profile of fresh and frozen blue swimming crab Portunus Segni	2023	8	.pdf	application/pdf	5193	330	62	Frozen crabs should preferably be consumed within 15 days of storage. In frozen crabs, PUFA and MUFA significantly decreased (p < 0.05), while SFA in- creased.	cache/bioscience-194.pdf	txt/bioscience-194.txt