Fig. 4From: Effects of freeze-thaw cycles on physicochemical properties and structure of cooked crayfish (Procambarus clarkii)Effect of repeated freeze-thaw cycles on the microstructure of cooked crayfish (T: transverse direction; L: longitudinal direction) (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)Back to article page