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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)

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Identiferoai:union.ndltd.org:MAINE/oai:theses.library.umaine.edu:FSN2003-006
Date January 2003
CreatorsCalder, Beth Louise
PublisherFogler Library, University of Maine
Source SetsUniversity of Maine
Detected LanguageEnglish

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