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Joon‐Young Jun
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Postmortem changes in physiochemical and sensory properties of red snow crab (Ch...
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Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-P...
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Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-P...
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Effects of crab shell extract as a coagulant on the textural and sensorial prope...
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Related Subjects
Chionoecetes japonicus
commercial protease
debittering
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enzymatic hydrolysate
processing residues
red snow crab
Aquaculture. Fisheries. Angling
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Nutrition. Foods and food supply
Postmortem change
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SH1-691
TP1-1185
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calcium
coagulant
crab shell
flavoring compound
sensorial acceptability
texture
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