Fish Mince: Cryostabilization and Product Formulation

Authors

Chong M. Lee, University of Rhode Island

Document Type

Article

Date of Original Version

9-2-2010

Publication Title, e.g., Journal

Handbook of Seafood Quality, Safety and Health Applications

Citation/Publisher Attribution

Lee, Chong M.. "Fish Mince: Cryostabilization and Product Formulation." Handbook of Seafood Quality, Safety and Health Applications (2010). doi: 10.1002/9781444325546.ch13.