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June 27, 2018FoodsOpen Access

Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life

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Authors

AMAoife M. McDermottAston UniversityPWPaul WhyteUniversity College DublinNBNigel P. BruntonUniversity College Dublin

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McDermott et al. (2018) studied this question.

synapsesocial.com/papers/6ab9cd32c2dd22da33988771https://doi.org/10.3390/foods7070099
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