SENSORY CHARACTERISTICS OF OYSTERS, CLAMS, AND CULTURED AND WILD SHRIMP
- 1 March 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2) , 368-373
- https://doi.org/10.1111/j.1365-2621.1979.tb03791.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- A Chemical Comparison of Hatchery and Wild Brook TroutThe Progressive Fish-Culturist, 1957
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- A Comparison of the Palatability of Hatchery-Reared and Wild Brook TroutTransactions of the American Fisheries Society, 1948