Textural Attributes of Mechanically and Cryogenically Frozen Whole Crayfish (Procambarus clarkii)

✍ Scribed by J.S. GODBER; J. WANG; M.T. COLE; G.A. MARSHALL

• Book ID: 108813993
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 457 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb04652.x