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Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life
During the processing of Irish Brown Crab (Cancer pagurus), protein and moisture are released and losses up to 10% (by weight) are common. The objective of this study was to investigate the use of clean label ingredients to reduce this loss, without adversely affecting shelf-life or promoting the gr...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6068797/ https://ncbi.nlm.nih.gov/pubmed/29954064 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods7070099 |
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