LSU AgCenter researching alternate uses for crawfish
Posted on 9/15/2017 1:11:00 AM.

LSU AgCenter Researchers are studying the benefits of crawfish, as more than just a tailgating treat. Researcher and food processing and engineering professor Subramaniam Sathivel says currently, the tail meat from a crawfish is what is consumed. But he says they wanted to see what could be done with the undersized mud bugs, which have virtually no economic value.
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LSU AgCenter, crawfish, Subramaniam Sathivel


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