A technology analysis of the U.S. Atlantic blue crab (Callinectes sapidus) processing industry
The dehydration rates of crabs during low temperature storage and various cooking processes were determined. Season, cooking time, and cooking method significantly affected the weight loss of crabs. The thermal energy (F250 ) crabs received during a commercial cooking process was evaluated by season...
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| Format: | Others |
| Language: | en |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/39113 http://scholar.lib.vt.edu/theses/available/etd-08082007-161924/ |