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Protein Content in Boiled Sea Cucumbers by spo ppi is a document available to read on EtoBox.
This document summarizes a study that analyzed the protein content of sea cucumbers (Holothuria argus) after different boiling times. The study found that protein levels decreased with longer boiling times. Specifically: 1) Protein levels were highest (16.948%) for sea cucumbers boiled for 0 minutes (the control group). 2) Protein levels decreased the longer the sea cucumbers were boiled, ranging from 13.068% after 15 minutes to 8.732% after 60 minutes of boiling. 3) Statistical analysis found the dec
- Author
- spo ppi
- Language
- EN