Textural Attributes of Mechanically and Cryogenically Frozen Whole Crayfish (Procambarus clarkii)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb04652.x/fullpdf
Reference23 articles.
1. Decomposition of trimethylamine oxide and changes in protein extractability during frozen storage of minced and intact hake (Merluccius productus) muscle
2. Partial Characterization of a Crude Enzyme Extract from the Freshwater Prawn, Macrobrachium rosenbergii
3. Metal-catalyzed lipid oxidation and changes of proteins in fish
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