| 000 | 006360000a22001930004500 | ||
|---|---|---|---|
| 001 | 12881 | ||
| 090 | _a12881 | ||
| 100 | _a20190520 frey50 | ||
| 101 | _aeng | ||
| 102 | _aUS|Chicago | ||
| 200 | 0 | 1 |
_aInfluence of polyphosphate soak and cooking procedures on yield and quality of dungeness crab meat [Texto fotocopiado] _fC. A. Crapo, D. L. Crawford |
| 210 |
_aChicago _c1991 _dThe Institute of Food Technologists |
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| 215 |
_a4 p. _d30 cm |
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| 305 | _aSeparata de: Journ. Food Sc.. Vol. 56, nº 3, p. 657-659 | ||
| 317 | _aIPIMAR | ||
| 320 | _aBibliografia | ||
| 680 | _aC-1557 | ||
| 700 |
_aCrapo, _bC. A. |
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| 701 |
_aCrawford, _bD. L. |
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