BLUEING DISCOLORATION IN CANNED CRAB MEAT (Cancer magister)
- 1 November 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (7) , 1101-1103
- https://doi.org/10.1111/j.1365-2621.1973.tb07211.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- PHENOLASES AND BLUE DISCOLORATION IN WHOLE COOKED DUNGENESS CRAB (Cancer magister)Journal of Food Science, 1973
- Food Browning as a Polyphenol ReactionPublished by Elsevier ,1971
- Cuticle sclerotization and blood phenol oxidase in the fiddler crab, Uca pugnaxComparative Biochemistry and Physiology, 1967
- Tyrosinase In Crustacean BloodJournal of Experimental Biology, 1930