Open AccessThe Effect of Cooking Methods on the Quality of Refrigerated and Frozen Whole Crawfish Procambarus Clarkii Girard and Procambarus Zonangulus
Author(s) -
John Bradley Shackelford
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_theses.1880
Subject(s) - procambarus clarkii , food science , lipid oxidation , chemistry , fatty acid , biology , fishery , crayfish , biochemistry , antioxidant