Effect of freezing methods, frozen storage time, and thawing methods on the quality of mildly cooked snow crab (Chionoecetes opilio) clusters

出版年份 2020 全文链接

标题

作者

关键词

Freezing method, Thawing method, Snow crab clusters, Weight change, Melanosis rate

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 123, Issue -, Pages 109103

出版商

Elsevier BV

发表日期

2020-01-30

DOI

10.1016/j.lwt.2020.109103

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