Open AccessThe Effect of Cooking Methods on the Quality of Refrigerated and Frozen Whole Crawfish Procambarus Clarkii Girard and Procambarus Zonangulus
Author(s) -
John B Shackelford
Publication year - 2014
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_theses.1880
Subject(s) - procambarus clarkii , food science , chemistry , lipid oxidation , fatty acid , biology , fishery , crayfish , biochemistry , antioxidant
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