Effects of Different Treatments on the Quality and Safety of Crayfish (Astacus leptodactylus)

Effects of Different Treatments on the Quality and Safety of Crayfish (Astacus leptodactylus)

This study was aimed to determine the effect of different killing methods (frozen, mechanical, and traditional) on the quality, safety, and shelf life of crayfish that are aerobically stored under chilled conditions. The population of microorganisms (i.e., total mesophilic aerobic bacteria (TMAB), t...

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Bibliographic Details
Main Authors:	İbrahim Diler, İsmail Yüksel Genç, Abdullah Diler
Format:	Article
Language:	English
Published:	Wiley 2017-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2017/2904706
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