Effect of three culture patterns on quality changes of crayfish meats during partial freezing storage
Xiaoliang Huang, Zongcai Tu, Wenyu Liu, Chunlin Wu, Hui Wang
Topics & Concepts
CrayfishTBARSThiobarbituric acidChemistryFood scienceLotusBiologyBiochemistryBotanyFisheryAntioxidantLipid peroxidationMeat and Animal Product QualityInsect Utilization and EffectsFood Quality and Safety Studies