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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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