MICROBIOLOGICAL EVALUATION OF BLUE CRAB PROCESSING OPERATIONS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00628.x/fullpdf
Reference24 articles.
1. BACTERIAL SPOILAGE OF ICED FRESH CRABMEAT
2. BACTERIOLOGICAL QUALITY AND OCCURRENCE OF VIBRIOS IN DUNGENESS CRABMEAT IN OREGON PROCESSING PLANTS AND MARKETS1
3. OBSERVATIONS ON THE SPOILAGE OF CRABMEAT
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1. A Comparison of Different Processing Methods for Picked Blue Crab (Callinectes sapidus);Journal of Food Protection;2005-02-01
2. DEVELOPMENT OF PASTEURIZATION PROCESS FOR ROCK CRAB MEAT (CANCER IRRORATUS);Journal of Food Processing and Preservation;1996-08
3. EFFECT OF PROCESSING VARIABLES ON MICROBIAL QUALITY AND SHELF-LIFE OF BLUE CRAB (CALLINECTES SAPIDUS) MEAT;Journal of Muscle Foods;1994-02
4. Comparison of Forced-air Cooling with Static-air Cooling on the Microbiological Quality of Cooked Blue Crabs1;Journal of Food Protection;1992-02-01
5. Microbiology of Crustacea Processing: Crabs;Microbiology of Marine Food Products;1991
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