Work

Influence of Polyphosphate Soak and Cooking Procedures on Yield and Quality of Dungeness Crab Meat

Year: 1991

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1991.tb05350.x

Authors: C.A. CRAPO, D.L. CRAWFORD

Institution: Oregon State University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2003281759

FWCI: 1.193

Cites: 11

Cited by: 11

Related to: 10