Optimization of the Quality and Safety of Cooked Seafood Products
Seafood products are a common consumer choice and a variety of cooking methods are used in seafood preparation. Although often cooked, products such as shrimp and salmon remain some of the most common carriers of foodborne disease. Cooking these products at elevated temperatures efficiently reduce...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/35180 http://scholar.lib.vt.edu/theses/available/etd-09242010-170638/ |