Further processing options
Opening and Threshing Technique for Processing of Adductor Muscle of Scallop from Frozen and Fresh Shells Using Superheated Steam Under Pressure
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Journal Title: | food preservation science |
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Authors and Corporations: | , |
In: | food preservation science, 33, 2007, 3, p. 131-134 |
Type of Resource: | E-Article |
Language: | Undetermined |
published: |
Japan Association of Food Preservation Scientists
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Subjects: |