Comparison on sensory qualities of muscle of cultured mud crabs (<i>Scylla paramamosain</i>) from three different regions in China

doi:10.13995/j.cnki.11-1802/ts.027774

Comparison on sensory qualities of muscle of cultured mud crabs (Scylla paramamosain) from three different regions in China

WANG Futian, XIANG Junfei, ZHU Yajun, JIANG Shaotong, LIN Lin, LU Jianfeng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (8) : 98-105;112.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (8) : 98-105;112. DOI: 10.13995/j.cnki.11-1802/ts.027774

Comparison on sensory qualities of muscle of cultured mud crabs (Scylla paramamosain) from three different regions in China

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(8): 98-105;112 https://doi.org/10.13995/j.cnki.11-1802/ts.027774

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Received	Revised	Published
2021-04-21	2021-05-26	2022-04-25
Issue Date
2022-05-18

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