Effects of Conservation Method and Time on Fatty Acid Composition, Taste, and Microstructure of Southern King Crab (Lithodes santolla Molina, 1782) Meat
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CONICET Digital
This study reports the changes in fatty acids, taste, and microstructure of cooked southern king crab meat (Lithodes santolla) during storage at 0°C for 10 days and at −20°C for 90 days. At the end of both storage ti...
Idioma eng
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Open Access