Development of a thermal process for canned crab meat (Scylla serrata) in brine
The objective of this study was to establish a thermal process for the canned crab meat in brine solution. In Phase I, live mud crabs (Scylla serrata) were sampled at 0, 5 and 10 hour intervals from harvest. Microbiological, physico-chemical and sensory evaluation of the meat were performed. Results...
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| Format: | Thesis |
| Language: | English |
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1991.
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