Effect of Pre-cooking on Quality Change of Portunus trituberculatus during Frozen Storage
To investigate the effect of pre-cooking treatment on the quality of swimming crab (Portunus trituberculatus) meat during frozen storage, the differences in the quality of group C (control without any treatment), group H-F (heating followed by frozen storage) and group F-H (frozen storage followed b...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-08-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-15-021.pdf |