Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life

During the processing of Irish Brown Crab (Cancer pagurus), protein and moisture are released and losses up to 10% (by weight) are common. The objective of this study was to investigate the use of clean label ingredients to reduce this loss, without adversely affecting shelf-life or promoting the gr...

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Detalles Bibliográficos
Autores principales: McDermott, Aoife, Whyte, Paul, Brunton, Nigel, Lyng, James, Bolton, Declan J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6068797/
https://www.ncbi.nlm.nih.gov/pubmed/29954064
http://dx.doi.org/10.3390/foods7070099

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6068797/
https://www.ncbi.nlm.nih.gov/pubmed/29954064
http://dx.doi.org/10.3390/foods7070099

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