Surimi-Based Imitation Crab Characteristics Affected by Heating Method and End Point Temperature

✍ Scribed by JULIA ALBERTINE BERTAK; CAROL KARAHADIAN

• Book ID: 108820652
• Publisher: Institute of Food Technologists
• Year: 1995
• Tongue: English
• Weight: 789 KB
• Volume: 60
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1995.tb05658.x