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Abstract
Some physiochemical, technological and microbiological proprties of crayfish (procambarus clarkii) and comparing with shrimp (metapeneaus stebengii). Evaluating some of physiohemical, technological, sensory and microbiological properties occurred in fresh and cooked crayfish P. clarkii during storage by chilling at 5 C for 8 days and freezing at-20 C for3 months. Application of HACCP system during the process of preparation and storage under low temperature was carried out.