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.
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
1997.
|
| الموضوعات: |