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) /

Description

Thesis (Ph.D.) in Food Science and Human Nutrition--University of Maine, 2003. / Includes vita. Includes bibliographical references (leaves 114-126 ).

Links & Downloads

1. http://www.library.umaine.edu/theses/pdf/CalderBL2003.pdf

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Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/62286479
Date	January 2003
Creators	Calder, Beth Louise,
Source Sets	OCLC
Language	English
Detected Language	English