著者

泉 清

出版者

中村学園大学

雑誌

研究紀要

巻号頁・発行日

vol.1, no.1, pp.92-93, 1960-09-30

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Grey shore crabs were boiled or steamed and then dried to be prepared as a protein resource. Chemical analysis of the dried crab was also caried out. It was found that the protein of dried crab has the same nutritive value as that of the standard chicken food.