Open AccessBiochemical and Sensory Changes in Crawfish During Long-Term Frozen Storage.
Author(s) -
Ayed Amr
Publication year - 1981
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.3584
Subject(s) - blanching , chemistry , food science , solubility , fatty acid , polyunsaturated fatty acid , fraction (chemistry) , chromatography , biochemistry , organic chemistry
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