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Effect of blanch time on the development of mushiness in ice-stored crawfish meat packed with adhering hepatopancreas



Effect of blanch time on the development of mushiness in ice-stored crawfish meat packed with adhering hepatopancreas



Journal of Food Science 52: 04-5




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Accession: 017870856

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DOI: 10.1111/j.1365-2621.1987.tb05864.x


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