Comparative Quality of Fresh and Frozen and Thawed Scallop Meats and Post-Thaw Keeping Quality During Storage at 5°C
- 1 January 1974
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 40 (2), 235-243
- https://doi.org/10.2331/suisan.40.235