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| Studies on Ready-to-eat Food derived from Red Swamp Crayfish |
| Jiang Xin;He Jin-feng;Wang Xi-chang |
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Abstract The processing technique of ready-to-eat foodand the control of water activity (Aw) which isa main hurdle factor were studied. With the redswamp crayfish as the material and PET/AT/PPpackage resistant to high-temperature. The re-search aimed to develop a ready-to-eat foodderived from red swamp crayfish which could bestoredw ithoutr efrigerationc onditions.T het echniquecould eliminate the negative effect on productsmadeb yh igh-temperatures terilization.
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2006, Vol. 20 
