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Determination of quality attributes of blue crab (Callinectes sapidus) meat by electronic nose and Draeger-Tube analysis
(Haworth Press Inc, 2008-01-01)
Optimum Cooking Conditions for Shrimp and Atlantic Salmon
The quality and safety of a cooked food product depends on many variables, including the cooking method and time–temperature combinations employed. The overall heating profile of the food can be useful in predicting the ...