Analysis and Evaluation of Nutrient Composition, Flavor and Taste Characteristics of Crayfish Head
To make full use of crayfish head and other by-products, explore the feasibility of crayfish head as food processing ingredients. In this paper, the head of crayfish cultured in rice fields in Guangxi were used as raw materials. The basic nutrients such as protein, fat, ash, amino acids and fatty ac...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100105 |