Volatile Components in Blue Crab (Callinectes sapidus) Meat and Processing By-Product
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb06148.x/fullpdf
Reference31 articles.
1. A. Dravnieks, 1965 . Atlas of odor character profiles , p.162 -163 . ASTM, Philadelphia, PA.
2. Characterization of Minced Meat Extracted from Blue Crab Picking Plant By-Products
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