Comparative study on chemical composition, thermal properties and microstructure between the muscle of hard shell and soft shell mud crabs

2009

Benjakul, Soottawat | Sutthipan, Nuntapol


书目信息
Food chemistry
112 3 页码 627 - 633 ISSN 0308-8146
出版者
Elsevier Science
其它主题
Shell (molluscs); Food composition and quality - fish and aquatic products; Mud crab; Soft shell mud crabs; Hard shell mud crabs; Salt content; Muscle tissues
语言
英语
注释
Includes references
类型
Text; Journal Article

2024-02-28
MODS