The Effect of Thermal Processing Schedules and Unit Operations on the Quality of Blue Crab (Callinectes sapidus) Meat
The effects of initial thermal processing, plant sanitation, and employee habits on the microbiological quality of blue crab (Callinectes sapidus) meat were determined in a commercial crab processing facility. Thermal processing was evaluated at 5, 7, and 8 minutes at 250ï °F for the destruction of...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/45047 http://scholar.lib.vt.edu/theses/available/etd-100698-184653/ |