Work

Effect of Precooking on Copper Content, Phenolic Content and Blueing of Canned Dungeness Crab Meat

Year: 1975

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1975.tb12550.x

Authors: J. K. BABBITT, D. K. LAW, D. L. CRAWFORD

Institution: Oregon State University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2077532969

FWCI:

Cites: 5

Cited by: 2

Related to: 10