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EFFECT OF PRECOOKING ON COPPER CONTENT, PHENOLIC CONTENT AND BLUEING OF CANNED DUNGENESS CRAB MEAT
Author(s) -
BABBITT J. K.,
LAW D. K.,
CRAWFORD D. L.
Publication year - 1975
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1975.tb12550.x
Subject(s) - babbitt , library science , political science , engineering , computer science , mechanical engineering