Detection of discoloration in thermally processed blue crab meat

Journal of the Science of Food and Agriculture

Volumn 79, Issue 5, 1999, Pages 786-791

  Requena, Dina D ^a   Hale, Scott A ^a   Green, David P ^b   McClure, W Fred ^a   Farkas, Brian E ^c  

^a North Carolina State University   (United States)

^b Seafood Laboratory   (United States)

^c NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Blue crab meat; Colorimetry; Meat discoloration; Reflectance

Indexed keywords

COLORIMETRY; DISCOLORATION; FOOD PROCESSING; HEATING; MEAT; QUALITY CONTROL;

EID: 0032912396     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0010(199904)79:5<786::aid-jsfa253>3.0.co;2-6     Document Type: Article

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