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Journal description
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Details for article 22 of 97 found articles
| Title: |
Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles |
| Author: |
Yang, Jingjing Huang, Peiyuan Sun, Bolun Yang, Wenge Ou, Changrong Yuan, Chunhong Huang, Tao Wei, Huamao |
| Appeared in: |
Food research international |
| Paging: | Volume 175 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 22 of 97 found articles
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