Sensory properties of cooked leg meat of commercial-size red king crab (Paralithodes camtschaticus) after 3 months of live holding with feeding

Authors:

Giovanni Fiorile, Mats Carlehög, Paula Alejandra Varela-Tomasco, Grete Elisabeth Lorentzen, Sten Ivar Siikavuopio, Rossella Di Monaco, Federico Lian