TECHNOLOGICAL ASPECTS OF PRESERVATION AND PROCESSING OF EDIBLE SHELL FISHES IV. COMPARATIVE EFFICIENCY OF DIFFERENT GLAZES IN THE PRESERVATION OF FROZEN CRAB MEAT

G, C. (2016). TECHNOLOGICAL ASPECTS OF PRESERVATION AND PROCESSING OF EDIBLE SHELL FISHES IV. COMPARATIVE EFFICIENCY OF DIFFERENT GLAZES IN THE PRESERVATION OF FROZEN CRAB MEAT. Fishery Technology, 10(2). https://doi.org/10.56093/ft.v10i2.62476