Development and characterization of a crab patty
The most acceptable crab patty formulation was selected having three different proprtions (w/w) of crabmeat (A-52%; B- 58%; C-62%) using blue crab species, Callinectecs sapidus.
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| Format: | Disertacija |
| Jezik: | English |
| Izdano: |
1997.
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