Effect of freezing methods, frozen storage time, and thawing methods on the quality of mildly cooked snow crab (Chionoecetes opilio) clusters

Autor:	Lorentzen, Grete Elisabeth, Hustad, Anette, Lian, Federico, Grip, Adrian Eyser, Schrødter, Espen, Medeiros, Tatiana, Siikavuopio, Sten Ivar
Databáze:	NORA (Norwegian Open Research Archive)
Externí odkaz:	https://hdl.handle.net/11250/2651811 Zobrazit plný text záznamu