1.
Ozturan S, Sengor GFU. Comparision of cooking processes on nutritional value of fresh and cooked-blast chilled crayfish (Astacus leptodactylus Eschscholtz, 1823). Sust. Aqua. Res. [Internet]. 2022 Apr. 30 [cited 2024 May 5];1(1):1-19. Available from: https://saquares.com/index.php/sar/article/view/5