OBSERVATIONS ON THE SPOILAGE OF CRABMEAT-Reference-Cited by-同舟云学术

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OBSERVATIONS ON THE SPOILAGE OF CRABMEAT

Published:1958-11-01 Issue:11 Volume:21 Page:318-321
ISSN:0022-2747
Container-title:Journal of Milk and Food Technology
language:en
Short-container-title:

Author:

Benarde Melvin A.¹

Affiliation:

1. Seafood Processing Laboratory, University of Maryland, Crisfield, Maryland

Publisher

International Association for Food Protection

Link

http://meridian.allenpress.com/jfp/article-pdf/21/11/318/2395438/0022-2747-21_11_318.pdf

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. EFFECT OF PROCESSING VARIABLES ON MICROBIAL QUALITY AND SHELF-LIFE OF BLUE CRAB (CALLINECTES SAPIDUS) MEAT;Journal of Muscle Foods;1994-02

2. MICROBIOLOGICAL EVALUATION OF BLUE CRAB PROCESSING OPERATIONS;Journal of Food Science;1976-03

3. Bacteriological and Shelf-Life Characteristics of Canned, Pasteurized Crab Cake Mix;Applied Microbiology;1970-05

4. Fish and Fish Products;Quality Control in the Food Industry;1968

5. Freshness Tests;Fish As Food;1965

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