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

Bibliographic Details
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
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spelling crelsevierbv:10.1016/j.lwt.2018.09.056 2023-05-15T18:20:05+02:00 Effects of a freeze-thaw-pressing muscle separation on the biochemical quality and self-stability of leg meat from red snow crab (Chionoecetes japonicus) Jun, Joon-Young Jung, Min-Jeong Jeong, In-Hak Kim, Dong-Soo Kim, Byoung-Mok Korea Food Research Institute Ministry of Science, ICT and Future Planning 2019 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 en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ LWT volume 99, page 276-282 ISSN 0023-6438 Food Science journal-article 2019 crelsevierbv https://doi.org/10.1016/j.lwt.2018.09.056 2022-12-07T13:52:15Z Article in Journal/Newspaper Snow crab ScienceDirect (Elsevier - via Crossref) LWT 99 276 282
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic Food Science
spellingShingle Food Science
Jun, Joon-Young
Jung, Min-Jeong
Jeong, In-Hak
Kim, Dong-Soo
Kim, Byoung-Mok
Effects of a freeze-thaw-pressing muscle separation on the biochemical quality and self-stability of leg meat from red snow crab (Chionoecetes japonicus)
topic_facet Food Science
author2 Korea Food Research Institute
Ministry of Science, ICT and Future Planning
format Article in Journal/Newspaper
author Jun, Joon-Young
Jung, Min-Jeong
Jeong, In-Hak
Kim, Dong-Soo
Kim, Byoung-Mok
author_facet Jun, Joon-Young
Jung, Min-Jeong
Jeong, In-Hak
Kim, Dong-Soo
Kim, Byoung-Mok
author_sort Jun, Joon-Young
title Effects of a freeze-thaw-pressing muscle separation on the biochemical quality and self-stability of leg meat from red snow crab (Chionoecetes japonicus)
title_short Effects of a freeze-thaw-pressing muscle separation on the biochemical quality and self-stability of leg meat from red snow crab (Chionoecetes japonicus)
title_full Effects of a freeze-thaw-pressing muscle separation on the biochemical quality and self-stability of leg meat from red snow crab (Chionoecetes japonicus)
title_fullStr Effects of a freeze-thaw-pressing muscle separation on the biochemical quality and self-stability of leg meat from red snow crab (Chionoecetes japonicus)
title_full_unstemmed Effects of a freeze-thaw-pressing muscle separation on the biochemical quality and self-stability of leg meat from red snow crab (Chionoecetes japonicus)
title_sort effects of a freeze-thaw-pressing muscle separation on the biochemical quality and self-stability of leg meat from red snow crab (chionoecetes japonicus)
publisher Elsevier BV
publishDate 2019
url http://dx.doi.org/10.1016/j.lwt.2018.09.056
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genre Snow crab
genre_facet Snow crab
op_source LWT
volume 99, page 276-282
ISSN 0023-6438
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.lwt.2018.09.056
container_title LWT
container_volume 99
container_start_page 276
op_container_end_page 282
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