Influence of polyphosphate soak and cooking procedures on yield and quality of dungeness crab meat [Texto fotocopiado]
C. A. Crapo, D. L. Crawford
Inglês
Chicago : 1991, The Institute of Food Technologists
4 p.; 30 cm
- Crapo,, C. A.
- Crawford,, D. L. Separata de: Journ. Food Sc.. Vol. 56, nº 3, p. 657-659