Open AccessProcessing and Freezing Methods Influencing the Consistency and Quality of Fresh and Frozen Peeled Crawfish (Procambarus Sp.) Meat.
Author(s) -
G.A. Marshall
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.4520
Subject(s) - flavor , procambarus clarkii , food science , biology , swamp , hepatopancreas , aroma , fishery , crayfish , ecology