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Research Article

The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing

Impacto de la descongelación en los atributos de calidad del cangrejo gazami o cangrejo azul (Portunus trituberculatus) congelado mediante el empleo de nitrógeno líquido

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Pages 33-39 | Received 17 Jul 2020, Accepted 08 Nov 2020, Published online: 22 Dec 2020

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