Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes
The nutrient composition, yield, water-holding capacity, texture and microstructure of Procambraus clarkii meat from April to June 2020 and three sizes (S: 10~20 g, M: 20~30 g, L: 30~40 g) of crayfish were analyzed and compared. The results showed that the moisture content of crayfish meat tended to...
| Main Authors: | , , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-10-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120165 |