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The Use of Polyphosphates to Maintain Yield and Quality of Whole Cooked, Cryogenically Frozen Lobster (Homarus americanus) and the Use of Sorbitol and Tocopherol to Maintain Quality of Whole Cooked, Cryogenically Frozen Crab (Cancer irroratus)
No description available.
| Identifer | oai:union.ndltd.org:MAINE/oai:theses.library.umaine.edu:FSN2003-006 |
| Date | January 2003 |
| Creators | Calder, Beth Louise |
| Publisher | Fogler Library, University of Maine |
| Source Sets | University of Maine |
| Detected Language | English |
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