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Fig. 1 | Food Production, Processing and Nutrition

Fig. 1

From: Effects of freeze-thaw cycles on physicochemical properties and structure of cooked crayfish (Procambarus clarkii)

Fig. 1

Changes in transverse relaxation time (T2) (a) and proton density images of cooked crayfish subjected to repeated freeze-thaw cycles (b) (CK: fresh crayfish; 0 F-T: cooked crayfish with 0 freeze-thaw cycle; 1 F-T: cooked crayfish with 1 freeze-thaw cycle; 2 F-T: cooked crayfish with 2 freeze-thaw cycles; 5 F-T: cooked crayfish with 5 freeze-thaw cycles)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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