Pasteurization Conditions and Evaluation of Quality Parameters of Frozen Packaged Crab Meat
Author:
Funder
Agencia Nacional de Promoción Cientifica y Tecnologica- Argentina
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference29 articles.
1. Muscle changes in hard and soft shell crabs during frozen storage
2. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage
3. DISCOLORATION IN PROCESSED CRABMEAT. A Review
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