Difference in color, texture, and flavor of processed meat from Red Swamp crawfish (Procambarus clarkii) and White River crawfish (P. acutus acutus)

Autor: Hackney, C. R., Marshall, G. A., Moody, M. W.
Zdroj: Journal of Food Science (Wiley-Blackwell); Jan/Feb1988, Vol. 53 Issue 1, p280, 0p
Databáze: Complementary Index
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