Open AccessAcceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus)
Author(s) -
Qhaironessia H. AJIK-CERBAS,
Rosita T. JUMDAIN,
Albaris Tahıluddın
Publication year - 2022
Publication title -
akademik gıda dergisi/akademik gıda
Language(s) - Turkish
Resource type - Journals
eISSN - 2148-015X
pISSN - 1304-7582
DOI - 10.24323/akademik-gida.1186575
Subject(s) - portunus pelagicus , fishery , chewiness , shrimp , squid , flavor , shelf life , decapoda , food science , mathematics , biology , crustacean