Use of Invasive Green Crab Carcinus maenas for Production of a Fermented Condiment

To control the population of an invasive species of green crab, we investigated the feasibility of producing a fermented crab condiment. Commercial fermented fish condiments were tested to assess variability in the marketplace and to identify targets for lab-fermented sauces. Finely chopped crab was...

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Detalles Bibliográficos
Autores principales: Greiner, Delaney M., Skonberg, Denise I., Perkins, Lewis B., Perry, Jennifer J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8063961/
https://www.ncbi.nlm.nih.gov/pubmed/33805033
http://dx.doi.org/10.3390/foods10040659

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8063961/
https://www.ncbi.nlm.nih.gov/pubmed/33805033
http://dx.doi.org/10.3390/foods10040659

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