Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles
| Autor: | Yang, Jingjing, Huang, Peiyuan, Sun, Bolun, Yang, Wenge, Ou, Changrong, Yuan, Chunhong, Huang, Tao, Wei, Huamao |
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| Zdroj: | In Food Research International January 2024 175 |
| Databáze: | ScienceDirect |
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