Changes in Quality Characteristics of Abdomen and Cheliped Muscle of Swimming Crab (Portunus trituberculatus) during Chilled Storage
Objective: To investigate the changes in the quality characteristics of abdomen and cheliped muscle of swimming crab (Portunus trituberculatus) during chilled storage. Methods: The swimming crab was taken as the object. During chilled storage at 4 ℃, the abdomen and cheliped muscle of swimming crab...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-01-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040192 |