Technological Conference of the Americas
January 7-10, 1985 New Orleans, Louisiana
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Technological Conference of the Americas |
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January 7-10, 1985 New Orleans, Louisiana |
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You can either download the Adobe PDF files
and view them on your computer, or get the plug-in to view them right
in your web browser from: |
|
|
|
|
| Processing Costs and Value Added in the Gulf Shrimp Industry, 1982 | page 1 |
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Principal Economic Factors Determining U.S. Shrimp Prices at Alternative Market Levels |
page 11 |
| Market Structure and Channels for Florida Processed and Marketed Oysters | page 23 |
| Forecasting U.S. Shrimp Prices: A Comparison of Three Different Models | page 33 |
| Demand for Major Reef Fish Species in the Gulf and South Atlantic Regions of the United States | page 59 |
| Dried Kingfish as a Potential Export Item | page 73 |
| Survivability of the Nematode Parasite, Sulcascaris sulcata, in the Calico Scallop after Normal and Alternate Processing Techniques | page 89 |
| Effects of Holding Temperature on Body Condition of Starved Adult Noble Crayfish, Astacus astacus linne (Decapoda, Astacidae), from Central Finland | page 107 |
| Sensory and Instrumental Evaluation of Differences Between Red Swamp and White River Crawfish Meat | page 115 |
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Processing Time Effects on the Texture of Fresh Packed Crawfish Meat |
page 119 |
| Residual Sulfur Dioxide Levels in Iced and Frozen Shrimp | page 125 |
| A Comparison of Methods for Determining Sulfur Dioxide in Shrimp | page 131 |
| Preliminary Study on the Use of Ion Chromatography to Measure Residual Sulfite Levels in Shrimp | page 141 |
| A Preliminary Procedure for the Detection of Condensed Phosphates in Shrimp Using Thin-layer Chromotography | page 149 |
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Qualtiy Assessments in Production and Processing of Calico Scallops (Argopecten gibbus) |
page 157 |
| The Effects of Brine Freezing Crawfish | page 173 |
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Texture Evaluation of Macrobrachium rosenbergii |
page 187 |
| Thawed Lobster Tails: Some Quality Changes | page 201 |
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A Possible On-Board Handling Technique for Improving Shelflife of Fish |
page 207 |
| Heat Resistance of Salmonella weltevreden in Brown Shrimp Homogenate | page 213 |
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Thermal Process Studies of Alligator Meat |
page 221 |
| Uptake and Fate of Bacteria by Shellfish in a Laboratory Depuration System | page 227 |
| Postharvest Changes in the Microbiological Quality of Shellstock Louisiana Oysters | page 249 |
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Oysters, Fecal Coliforms and Mug |
page 257 |
| Low Dose Gamma Irradiation of Vibrio cholerae in Oysters (Crassostrea virginica) | page 261 |
| Oyster Free Liquid Content and Related Physical and Chemical Characteristics | page 275 |
| Author Index – Volumes 1-10 | page 291 |
| Subject Index – Volumes 1-10 | page 301 |
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Copyright: 2000 Seafood Science and Technology Society of the Americas
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