Technological Conference of the Americas
April 27-30, 1980 Charleston, South Carolina
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Technological Conference of the Americas |
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April 27-30, 1980 Charleston, South Carolina |
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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: |
|
|
|
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| Production of Salted Mince from Mullet and Frames of Red Drum and Grouper | page 1 |
| Pilot Plant Production of Sauteed Fish Flakes (Yu-sone) for Export | page 11 |
| Steam Unit to Aid in Oyster Shucking | page 24 |
| Texture Improvement in Fabricated Shrimp Shapes by Addition of Surimi (Washed Minced Fish) | page 40 |
| Florida Smokies: A Fried Cold Smoked Fillet Produced from Roe Mullet | page 54 |
| Overview of Ciguatera Seafood Poisoning | page 62 |
| The Marketing Opportunity for Freshwater Shrimp in South Carolina: A Preliminary Survey | page 67 |
| Preliminary Data on the Influence of Environmental Microflora on the Safety and Utilization of Blue Crabs and Oysters | page 70 |
| Bacteriological Survey of Crawfish Processing in Louisiana | page 81 |
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Interaction of Selected Antibiotics on Four Common Bacteria Associated with Fish |
page 94 |
| Development of Packaging for Inland Marketing of Fresh and Freeze/Thaw Fresh Fish | page 101 |
| Use of Alaska King Crab Board Method for Determination of Percent Stated Net Weight for Split Snow or King Crab Legs | page 115 |
| Preliminary Report on the Use of a Fluorescamine Flourescent Technique to Evaluate Shrimp Quality Changes During Storage | page 130 |
| Processing for Blue Crab (Calinectes sapidus) Meat Stability in Storage: Absence of Peroxidase Enzyme Activity and Possible Role of Acid-soluble Nitrogen Constituents | page 140 |
| A Preliminary Study of the Edibility Characteristics of Southeastern Finfish | page 148 |
| Brine Freezing Shrimp | page 158 |
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Penetration Mechanism and Distribution Gradients of Sodium Tripolyphosphate in Peeled and Deveined Shrimp |
page 165 |
| The Quality and Safety of Shrimp Sold by Roadside Vendors in Texas | page 174 |
| An Enzymatic Assay for the Measurement of Ammonia in Seafood Products | page 181 |
| Determination of Phosphorus in Shrimp Treated with Sodium Tripolyphosphate | page 195 |
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Textural Variability in Fish Fillets |
page 205 |
| Oxidative Rancidity in Whole-glazed Frozen Crawfish | page 214 |
| A Comparative Study of Analytical Techniques to Quantify Ammonia in Dogfish | page 225 |
| A Study of Fish Bones as a Quality Factor in Seafood Products | page 236 |
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Copyright: 2000 Seafood Science and Technology Society of the Americas
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