Novel carbohydrate blend enhances chemical and sensory...

Food Research International 2020 / 11 Vol. 137

Novel carbohydrate blend enhances chemical and sensory properties of lobster (Homarus americanus) after one-year frozen storage

English, Marcia M., Scrosati, Pablo M., Aquino, Anthony J., McSweeney, Matthew B., Gulam Razul, M.S.
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Volume:
137
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109697
Date:
November, 2020
File:
PDF, 109 KB
2020
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