Improvement in the quality control technique of red snow crab (Chionoecetes japonicus) processed foods, 4: The effect of the degradation factor on the freezing snow crab legs meat
2006
Matsumoto, M.(Tottori-ken. Industrial Research Inst. (Japan)) | Kotani, Y. | Seike, Y. | Akita, K.
The effect of oxygen and storage temperature in the air on the degradation factor was clarified for evaluating the quality of the freezing snow crab legs meat.
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书目信息
页码
pp. 99-100
其它主题
Congelation; Degradacion; Controle de qualite; Elaboracion del pescado; Congelacion; Quality controls
语言
日本人
注释
Summaries (En, Ja)
1 fig.
类型
Summary
2008-05-15
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