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Journal of Aquatic Food Product Technology Volume 25, 2016 - Issue 7
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Articles

Quality Indices of Cooked Southern King Crab (Lithodes santolla Molina, 1782) Meat During Storage at 0 and −20°C

Susana J. RissoDepartment of Biochemistry, National University of Patagonia San Juan Bosco (UNPSJB), Comodoro Rivadavia, Chubut, ArgentinaCorrespondence[email protected]
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Amalia A. CarelliChemical Engineering Pilot Plant (PLAPIQUI), National University of South (UNS), National Scientific and Technical Research Council (CONICET), Bahía Blanca, ArgentinaView further author information
Pages 1120-1131 | Published online: 05 Oct 2016

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Feriel Ghribi, Safa Bejaoui, Imene Chetoui, Michel Marengo, Mehdi Bouaziz, Nejla Soudani, Sylvie Gobert & M’hamed El Cafsi. (2023) Effect of Freezing Process on the Chemical Properties of Blue Swimming Crab Portunus segnis: Storage Stability and Acceptability. Journal of Aquatic Food Product Technology 0:0, pages 1-14.
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Susana J. Risso & Amalia A. Carelli. (2017) Effects of Conservation Method and Time on Fatty Acid Composition, Taste, and Microstructure of Southern King Crab (Lithodes santolla Molina, 1782) Meat. Journal of Aquatic Food Product Technology 26:6, pages 731-743.
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Articles from other publishers (1)

Safa Bejaoui, Feriel Ghribi, Imene Chetoui, Fatma Aouini, Mehdi Bouaziz, Ines Houas-Gharsallah, Nejla Soudani & M’hamed El Cafsi. (2021) Effect of storage temperature and time on the fatty acids and nutritional quality of the commercial mussel (Mytilus galloprovincialis). Journal of Food Science and Technology 58:9, pages 3493-3503.
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