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Requena, D. D., Hale, S. A., Green, D. P., McClure, W. F., & Farkas, B. E. (1999). Detection of discoloration in thermally processed blue crab meat. Journal of the Science of Food and Agriculture, 79(5), 786–791. https://doi.org/10.1002/(SICI)1097-0010(199904)79:5<786::AID-JSFA253>3.0.CO;2-6

10.1002/(SICI)1097-0010(199904)79:5<786::AID-JSFA253>3.0.CO;2-6
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