Blueing of processed crab meat. II. Identification of some factors involved in the blue discoloration of canned crab meat (Callinectes sapidus)

Waters, Melvin E.

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Blueing of processed crab meat. II. Identification of some factors involved in the blue discoloration of canned crab meat (Callinectes sapidus)

1971
By Waters, Melvin E.
Series: Special scientific report--fisheries no. 633

[PDF-575.06 KB]

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Details:

Alternative Title:

Identification of some factors involved in the blue discoloration of canned crab meat (Callinectes sapidus)
Personal Author:

Waters, Melvin E.
Corporate Authors:

United States, National Marine Fisheries Service,
NOAA Program & Office:

NMFS (National Marine Fisheries Service)
Content Notes:

by Melvin E. Waters.

"May 1971."

Also available online in PDF format.

Includes bibliographical references (page 7).
Keywords:

[+]

Blue Crab Canned Crab Meat
Series:

Special scientific report--fisheries no. 633
Document Type:

Technical Report
Rights Information:

Public Domain
Compliance:

Library
Main Document Checksum:

[+]

urn:sha256:ea759c842766389e7cf5704fe189ca7a3473ffbb3ca2c0e9301b40c58961b997
Download URL:

https://repository.library.noaa.gov/view/noaa/9043/noaa_9043_DS1.pdf
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Blueing of processed crab meat. II. Identification of some factors involved in the blue discoloration of canned crab meat (Callinectes sapidus)

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