Technological Conference of the Americas
1984
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Technological Conference of the Americas |
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1984 |
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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: |
|
|
|
|
| Modified Dilution Procedure for Bacteriological Examination of Seafoods | page 1 |
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Occurence and Distribution of Salmonella in the Suwannee River Estuary |
page 7 |
| Determination of the Thermal Death Time of Vibrio cholerae in Crayfish Meat Homogenate (Procambarus ClarkII Gerard) | page 15 |
| Effects of Various CO2 Concentrations on Growth Rate and Fatty Acid Composition of Some Spoilage Bacteria Isolated from Gulf of Mexico Black Drum (Pogonias cromis) | page 21 |
| Survival of Salmonella in Experimentally Contaminated Breaded Shrimp during Deep Fat Frying | page 45 |
| In Plant Use of a Mini-computer and a Portable Pyrometer to Monitor Heat Penetration of Retorted Live Blue Crabs and Pasteurized Canned Crab Meat | page 52 |
| Comparative Analysis of Shrimp Block Thawing Methods | page 87 |
| Developing Vessel Level Grade Quality Standards for the Shrimp Industry | page 94 |
| Pond Harvesting System Shrimp from Pond to Box in Minutes | page 100 |
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An Evaluation of Methods for the Rapid Determination of E. coli in the Eastern Oyster (Crassostrea virginica) |
page 103 |
| Preliminary Study on the Isolation and Activation of Polyphenol-oxidase from Deep Sea Crab (Geryon sp.) | page 118 |
| Nutritional, Chemical, Microbiological, and Organoleptic Changes in Breaded Shrimp Stored in Wholesale and Retail Freezers | page 126 |
| The Effect of Salinity on Flavor Characteristics of Penaeid Shrimp | page 201 |
| The Evaluation of the Effects of Three Post Processing Dips, 1% Sodium Bisulfite, 100 PPM Calcium Hypochlorite, and 20 PPM Chlorine Dioxide on the Shelflife of Fresh Calico Scallops | page 220 |
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The Potential Use of Ozonated Ice for on Board Storage of Gulf of Mexico Shrimp |
page 269 |
| Evaluacion de la Calidad Proteinica de la Harina de Carne de Tiburon Tollo (Squalus acanthias) | page 281 |
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Processing and Quality Analysis of Dehydrated Seafoods |
page 305 |
| Product Planning as a Marketing Tool: Using Shark in Jerky Products | page 324 |
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Region, Market Outlet and Product form Distribution of Gulf of Mexico Landed Grouper |
page 329 |
| Plesiomonas shigelloides: A New Problem for the Oyster Industry? | page 337 |
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Repacking of Fresh Oysters, Clams and Mussels |
page 343 |
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Copyright: 2000 Seafood Science and Technology Society of the Americas
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