EFFECT OF PRECOOKING ON COPPER CONTENT, PHENOLIC CONTENT AND BLUEING OF CANNED DUNGENESS CRAB MEAT

✍ Scribed by J. K. BABBITT; D. K. LAW; D. L. CRAWFORD

• Book ID: 108801136
• Publisher: Institute of Food Technologists
• Year: 1975
• Tongue: English
• Weight: 213 KB
• Volume: 40
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1975.tb12550.x