The effect of different processing technologies in the blue crab (Callinectes sapidus) industry on microbiological and textural properties and thermal processing efficiency.

Bibliographic Details
Main Author:	Ward, Donn R.
Other Authors:	Dutson, Thayne (degree committee member.), Finne, Gunnar (degree committee member.), Vanderzant, Carl (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	1981.
Subjects:	Agricultural microbiology. Crab meat. Fishery processing. Food industry and trade. Food texture. Seafood. Shellfish. Food Science and Technology Academic theses
Online Access:	Link to ProQuest Copy Link to OAKTrust copy

Remote Storage

Holdings details from Remote Storage
Call Number	Status	Get It
Call Number:		1981 Dissertation W257
Notes:		Cushing Archival Copy (Library Use Only)

1981 Dissertation W257	Available