Effect of freezing methods, frozen storage time, and thawing methods on the quality of mildly cooked snow crab (Chionoecetes opilio) clusters

• Published in: LWT
• Main Authors: Lorentzen, Grete, Hustad, Anette, Lian, Federico, Grip, Adrian Eyser, Schrødter, Espen, Medeiros, Tatiana, Siikavuopio, Sten I.
• Other Authors: Norges Forskningsråd
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2020
• Subjects: Food Science; Chionoecetes opilio; Snow crab
• Online Access: http://dx.doi.org/10.1016/j.lwt.2020.109103; https://api.elsevier.com/content/article/PII:S0023643820300918?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0023643820300918?httpAccept=text/plain