A comparative study on sensory attributes of fed and wild red king crab (Paralithodes camtschaticus)
When feeding red king crab (RKC) (Paralithodes camtschaticus) in captivity, what are the sensory attributes of this meat when compared to their wild counterparts? In this study, we explored the intensity of odour, taste/flavour, and texture attributes after feeding RKCs for 24 months and compared th...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005347 |
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