The influence of heat treatment on the composition of amino acids and fatty acids in the meat of the invasive crayfish Faxonius limosus

M34: Tomičić, Z., Čabarkapa, I., Lazarević, J., Rakita S., Peulić, T., Delić, J., Županjac, M., Ikonić, P. (2024). Book of Abstracts. 5th International Congress “Food Technology, Quality and Safety – FoodTech 2024”, 16-18 October 2024, Novi Sad, Serbia, p.124.