1999 | journal article

Detection of discoloration in thermally processed blue crab meat

Journal of the Science of Food and Agriculture, 79(5), 786–791.

By: D. Requena, S. Hale, D. Green, W. McClure & B. Farkas

10.1002/(SICI)1097-0010(199904)79:5<786::AID-JSFA253>3.0.CO;2-6
Find Text @ NCSU
Source: NC State University Libraries