Babbitt, J.K., D.K. Law, D.L. Crawford. 1973. blueing discoloration in canned crab meat (Cancer Magister). Journal of Food Science 38: 1101.

canned crab, crab, fish, color

Babbitt, J.K., D.K. Law, D.L. Crawford. 1975. Effect of precooking on copper content, phenolic content and blueiing of canned Dungeness crab meat. Journal of Food Science 40: 649.

crab, canned crab, copper, crab, fish, phenolic, precooked crab

Babbitt, J.K., D.K. Law, D.L. Crawfrord. 1973. Phenolases and blue discoloration in whole cooked Dungeness crab (Cancer Magister). Journal of Food Science 38: 1089.

color, crab, fish, boiling, phenolase

Bailey, M. E.; Fieger, E. A.; Novak, A. F. 1960. Phenol Oxidase In Shrimp And Crab. Food Research 25:565

Shrimp Phenol Oxidase, Crab Phenol Oxidase

Benarde, M. A. 1959. Letter To The Editor. Food Research 24:242

Crab, Waring Blender, Sea Bacteriology

boon, D.d. 1975. Discoloration in processed crabmeat. A review. Journal of food Science 40: 756.

crab, fish, color

Burnett, F.S., G.J. Flick Jr. 1978. Activity and resistance to thermal inactivation of peroxidase in the blue crab (Callinectes sapidus). Journal of Food Science 43: 31.

crab, thermal resistance

Dassow, J. A.; Mckee, L. G.; Nelson, R. W. 1962. Development Of An Instrument For Evaluating Texture Of Fishery Products. Food Technology 16(3):108

Texture, Wiener, Shear, Crab, Tenderness, Sensory Evaluation, Tensile Strength, Penetrometer

Dickerson, R.W. Jr. , M.R. Berry Jr. 1974. Temeprature profiles during commercial pasteurization of meat from the blue crab. Journal of Milk and Food Technology 37(12): 618.

temperature profile, clostridium botulinum, pasteurization, heating curve, canned crab, white flake meat, backfin lump meat, claw meat

Eklund, M. W.; Spinelli, J.; Miyauchi, D.; Dassow, J. 1966. Development Of Yeast On Irradiated Pacific Crab Meat. Journal Of Food Science 31:424

Irradiated Crab Crab, Yeast

Farragut, R. N. 1965. Proximate Composition Of Chesapeake Bay Blue Crab (Callinectes Sapidus). Food Research 30:538

Crab

Giddings, G.G., L.H. Hill. 1975. Processing effects on the lipid fractions and principle fatty acids of blue crab (Callinectes Sapidus) muscle. Journal of Food Science 40: 1127.

crab, fatty acid, fish, lipid

Halliday, E. G.; Noble, I. T. 1936. Recent Research In Foods. Journal Of Home Economics 28:15

Research, Pectin Jelly, Fruit, Jelly, Fruit, Viscosity, Apple Juice, Crab Apple, Jelly, Guava Juice, Plum Juice, Quince Juice, Blackberry Juice, Raspberry Juice, Grape Juice, Wild Grape Juice, Currant Juice, Gooseberry Juice, Marmalade, Spinach, Ascorbic Acid, Asparagus, Ascorbic Acid, Cauliflower Ascorbic Acid, Cabbage Ascorbic Acid, Potato, Ascorbic Acid, Turnip, Vegetable, Ascorbic Acid, Carrot, Vegetable, Ascorbic Acid, Asparagus, Ascorbic Acid, String Bean, Vegetable, Ascorbic Acid, Onion, Vegetable, Ascorbic Acid, Onion, Ascorbic Acid, Dried Food, Apricot

Johnson, H.C. and J. Liston. 1973. Sensitivity of vibrio parahaemolyticus to cold in oysters, fish fillets and crabmeat. Journal of Food Science 38: 437.

vibrio parahaemolyticus, oyster, crab, fish safety

Kraybill, H. F. 1958. Nutritional And Biochemical Aspects Of Foods Preserved By Ionizing Radiation. Journal Of Home Economics 50:695

Ionizing Radiation, Irradiated Corn, Irradiated Milk, Irradiated Wheat, Irradiated Meat, Irradiated Lima Bean, Irradiated Oyster, Irradiated Pea, Irradiated Blue, Irradiated Strawberry , Irradiated Cherry, Irradiated Crab

Krzeckowski, R.A. and P. Stone. 1974. Amino acid, fatty acid and proximate composition of snell crab (Chionoecetes Bairdi). Journal of Food Science 39: 386.

crab, lipid, fatty acid, amino acid

Krzeczkowski, R.A., R.D. Tenney, C. Kelley. 1971. Alaska king crab: fatty acid composition, carotenoid index and proximate analysis. Journal of Food Science 36: 604.

crab, fish, lipid, fatty acid, carotenoid index proximte composition

Krrynowek, J. and K. Wiggin. 1979. Identification of species in cooked crab meat by thin layer isoelectric focusing. J. Assoc. Off. Anal. Chemists 62: 630.

Krrynowek, J. and K. Wiggin. 1981. Generic identification of cooked and frozen crab meat by thin layer polyacrylamide gel isoelectric focusing. Collaborative study. J. Assoc. Off. Anal. Chem. 64: 670.

Krzeckowski, R. A.; Stone, F. 1974. Amino Acid, Fatty Acid And Proximate Composition Of Snell Crab (Chionoecetes Bairdi). Journal Of Food Science 39:386

Crab Lipid Fatty Acid, Crab Amino Acid

Krzeczkowski, R. A. ; Tenney, R. D. ; Kelley, C. 1971. Alaska King Crab: Fatty Acid Composition, Carotenoid Index And Proximate Analysis. Journal Of Food Science 36:604

Crab Lipid Fatty Acid, Crab Carotenoid Index, Crab Proximate Composition

Lauer, B. H.; Murray, M. C.; Anderson, W. E.; Guptill, E. B. 1974. Atlantic Queen Crab (Chionoecetes Opilio), Jonah Crab (Cancer Borelais), Red Crab (Geryon Quinquederus). Proximate Composition Of Crabmeat From Edible Tissue And Concentrations Of Some Major Mineral Constituents In The Ash. Journal Of Food Science 39:383

Crab, Crab, Crab, Crab, Fish, Ash, Crab, Fish, Mineral

Lerke, P.; Faber, L. 1971. Heat Pasteurization Of Crab And Shrimp From The Pacific Coast Of The United States: Public Health Aspects. Journal Of Food Science 36:277

Crab, Shrimp, Crab, Fish, Pasteurization, Shrimp, Fish, Pasteurization, Safety

Lopez, A., H.L. Williams, and D.R. Ward. 1981. Essential elements in raw, boiled, steamed and pasteurized crabmeat. Journal Food Science 46(4): 1128-1131.

Objective/Purpose: to determine and compare the content of 16 elements in fresh, boiled, steamed, and pasteurized crabmeat.

Lynt, R. K.; Solomon, H. M.; Lilly, T. Jr.; Kautter, D. A. 1977. Thermal Death Time Of Clostridium Botulinum Type E In Meat Of The Blue Crab. Journal Of Food Science 42:1022

Thermal Death Time, Crab, Fish, Clostridium Botulinum Type E, Crab

Macleish, K. 1972. The Tasaday. Stone Age Caveman Of Mindanao. National Geographic 142(2):219

Stone Age, Cavemen Diet, Mindanao, Artichoke Heart, Tasada Diet, Crab, Tadpole, Biking, White Ubud Stalk, Wild Yam, Grub, Palm Fruit, Banana, Natok Paste

Mccleskey, C. S.; Boyd, A. F. Jr. 1949. The Longevity Of The Coliform Bacteria And Enterococci In Iced Crabmeat. Food Technology 3:337

Crab Coliform, Crab Enterococci, Crab Shelf Life

Motohiro, T., N. Inoue. 1971. Effect of some chemical compounds on the buffering capacity of horsehair crab (Erimacrus Isenbeckii) muscle during intermolt stages. Journal of Food Science 36: 51.

crab molting

Porter, R. W. 1968. The Acid-Soluble Nucleotides In King Crab Muscle. Journal Of Food Science 33:311

Crab, Acid-Soluble Nucleotide, Crab

Ray, B.; Webb, N. B.; Speck, M. L. 1976. Microbiological Evaluation Of Blue Crab Processing Operations. Journal Of Food Science 41:398

Crab

Reber, E. F.; Bert, M. H.; Rust, E. M.; Kuo, E. 1968. Biological Evaluation Of Protein Quality Of Radiation-Pasteurized Haddock, Flounder And Crab. Journal Of Food Science 33:335

Protein Quality, Irradiated Haddock, Irradiated Flounder, Irradiated Crab, Haddock, Protein, Flounder, Protein, Crab, Protein

Sidwell, V.D., J.C. Bonnet, and E.G. Zook. 1973. Chemical and nutritive values of several fresh and canned finish, crustaceans, and mollusks. Part 1: Proximate composition, calcium, and phosphorus. Mar. Fish. Rev. 35(11):16.

Sidwell, V.D., D.H. Buzzell, P.R. Foncannon, and A.L. Smith. 1977. Composition of the edible portion of raw (fresh or frozen) crustaceans, finfish, and mollusks. 2. Macroelements: sodium, potassium, chlorine, calcium, phosphorus, and magnesium. Mar. Fish Rev. 39(1):1.

Stone, F. E. 1970. Enzymatic Deamination Of Adenosime Monophosphate (Amp), Adenosine And Adenine By Salmon, Crab And Scallop Muscle Extracts. Journal Of Food Science 35:565

Crab Adenosine Monophosphate, Crab, Salmon Adenosine Monophosphate, Scallop Adenosine Monophosphate

Zook, E.G., J.J. Powell, B.M. Hackley, J.A. Emerson, J.R. Brooker, and G.M. Knobl Jr. 1976. National Marine Fisheries Service preliminary survey of selected seafoods for mercury, lead, cacmium, chromium, and arsenic content. Journal Agriculture and Food Chemistry 24(1):47.