Technological aspects of preservation and processing of edible shell fishes IV. Comparative efficiency of different glazes in the preservation of frozen crab meat
| Data(s) |
1973
|
|---|---|
| Resumo |
The present work was undertaken to enlighten upon the comparative efficiency of different glazes in improving the quality of frozen crab meat (Scylla Serrata). |
| Formato |
application/pdf |
| Identificador |
http://aquaticcommons.org/18233/1/FT10.2_166.pdf Chinnamma, G. (1973) Technological aspects of preservation and processing of edible shell fishes IV. Comparative efficiency of different glazes in the preservation of frozen crab meat. Fishery Technology, 10(2), pp. 166-167. |
| Idioma(s) |
en |
| Relação |
http://aquaticcommons.org/18233/ |
| Palavras-Chave | #Biology #Chemistry |
| Tipo |
Article NonPeerReviewed |
