A paper of the Journal Series, New Jersey Aaricultural Experiment Station, Rutgers University, The State University of New Jersey, Dept. of Food Science, New Brunswick, N.J.
PARAMETERS OF TEXTURAL CHANGE IN FROZEN-STORED COOKED LOBSTER (Homarus americanus) TAIL MUSCLE
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 38, Issue 2, pages 242–245, February 1973
How to Cite
DAGBJARTSSON, B. and SOLBERG, M. (1973), PARAMETERS OF TEXTURAL CHANGE IN FROZEN-STORED COOKED LOBSTER (Homarus americanus) TAIL MUSCLE. Journal of Food Science, 38: 242–245. doi: 10.1111/j.1365-2621.1973.tb01395.x
This study was supported in part by a fellowship awarded to Bjorn Dagbjartsson from the International Atomic Energy Agency, Vienna, Austria and in part by Hatch Act Funds.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 6/24/72: revised 8/26/72: accepted 9/6/72