Effects on quality of crayfish (Procambarus clarkii) meat treated with different thermal processing methods by Liu Du, Xuan Liu, Chuanfeng Hu, Dongyin Liu, Yu Qiao, Wei Yu

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Effects of Addition of Shrimp Shell Powder on Volatile Flavor Compounds and Dynamic Changes of Microbial Community during Fermentation of Crayfish Shrimp Paste by Jinyu YU, Lingwei SHEN, Chuanfeng HU, Gehui CHEN, Miyou LI, Yu QIAO, Wei YU

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Effect of Different Cooking Methods on the Flavor of Procambarus clarkii by Chuanfeng HU, Wenxing QIU, Xuan LIU, Shizhe WANG, Yu QIAO, Ziyi TU, Feng CAO, Shuangquan LIU

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