Processing and Freezing Methods Influencing the Consistency and Quality of Fresh and Frozen Peeled Crawfish (Procambarus Sp.) Meat. | Zendy

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Processing and Freezing Methods Influencing the Consistency and Quality of Fresh and Frozen Peeled Crawfish (Procambarus Sp.) Meat.

Author(s) -

G.A. MARSHALL

Publication year - 1988

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31390/gradschool_disstheses.4520

Subject(s) - flavor , procambarus clarkii , food science , hepatopancreas , biology , swamp , aroma , crayfish , fishery , ecology

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