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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

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