Effects of a freeze-thaw-pressing muscle separation on the biochemical quality and self-stability of leg meat from red snow crab (Chionoecetes japonicus)

• Published in: LWT
• Main Authors: Jun, Joon-Young, Jung, Min-Jeong, Jeong, In-Hak, Kim, Dong-Soo, Kim, Byoung-Mok
• Other Authors: Korea Food Research Institute, Ministry of Science, ICT and Future Planning
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2019
• Subjects: Food Science; Snow crab
• Online Access: http://dx.doi.org/10.1016/j.lwt.2018.09.056; https://api.elsevier.com/content/article/PII:S0023643818307886?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0023643818307886?httpAccept=text/plain