Minced Meat Crabcake from Blue Crab Processing Byproducts?Development and Sensory Evaluation
- 1 January 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (1) , 99-103
- https://doi.org/10.1111/j.1365-2621.1993.tb03219.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Microbiological Quality of Fresh Blue Crabmeat, Clams and OystersJournal of Food Protection, 1983
- Effect of Soy Flour, Soy Protein Concentrate and Sodium Alginate on the Textural Attributes of Minced Fish PattiesJournal of Food Science, 1983
- Bacteriological Survey of the Blue Crab IndustryApplied Microbiology, 1972