Article Versions Notes

Lian F, De Conto E, Del Grippo V, Harrison SM, Fagan J, Lyng JG, Brunton NP. High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus). Foods. 2021; 10(5):955. https://doi.org/10.3390/foods10050955

Lian, Federico, Enrico De Conto, Vincenzo Del Grippo, Sabine M. Harrison, John Fagan, James G. Lyng, and Nigel P. Brunton. 2021. "High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)" Foods 10, no. 5: 955. https://doi.org/10.3390/foods10050955

Lian, F., De Conto, E., Del Grippo, V., Harrison, S. M., Fagan, J., Lyng, J. G., & Brunton, N. P. (2021). High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus). Foods, 10(5), 955. https://doi.org/10.3390/foods10050955