Bibliography

1. M. C. Holliday and B. K. O'Bannon, eds., Fisheries of the United States, 1988, Current Fishery Statistics No. 8800, U.S. Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, Washington, D.C., 1990.

2. J. K. Babbitt, "Blueing Discoloration of Dungeness Crab-meat," in R. E. Martinet al., eds., Chemistry and Biochemistry of Marine Food Products, AVI Publishing, Westport, Conn., 1982, p. 423.

3. E. B. Dewberry, "Speed is the Essence," Food Processing Industry 39, 50-53 (1970).

4. J. A. Dassow, "Preparation for Freezing and Freezing of Shellfish," in D. K. Tressler and C. F. Evers, eds., The Freezing Preservation of Foods, 4th ed., Vol. 3. AVI Publishing, Westport, Conn., 1968, p. 266.

5. P. Redmayne, "Crab: King, Snow, and Dungeness," Seafood Leader 2, 72 (1982).

6. I. Osakabe, "Low Cook Produces High Quality in Kegani Crab," Pacific Fisherman 55, 48 (1957).

7. J. K. Babbitt, D. K. Law, and D. L. Crawford, "Effect of Pre-cooking on Copper Content, Phenolic Content and Blueing of Canned Dungeness Crabmeat," J. Food Sci. 40, 649 (1975).

8. National Food Processors Association, Processes for Low-Acid Canned Foods in Metal Containers, Bulletin 26-L, NFPA, Washington, D.C., 1976.

9. C. Crapo, B. Paust, and J. K. Babbitt, Recoveries and Yields from Pacific Fish and Shellfish, Marine Advisory Bulletin No. 37, Alaska Sea Grant College Program, Fairbanks, Alaska, 1988.

10. R. A. Krzeczkowski, R. D. Tenney, and C. Kelley, "Alaska King Crab: Fatty Acid Composition, Carotenoid Index and Proximate Analysis," J. Food Sci. 36, 604 (1974).

11. R. A. Krzeczkowski and F. E. Stone, "Amino Acid, Fatty Acid and Proximate Composition of Snow Crab. (Chionoecetes bairdi)," J. Food Sci. 39, 386 (1974).

12. D. D. Boon, "Discoloration in Processed Crabmeat. A Review," J. Food Sci. 40, 756 (1975).

13. J. K. Babbitt, Improving the Quality of Commercially Processed Dungeness Crab, Oregon State University Extension Marine Advisory Program SG65, Corvallis, Oreg., 1981.

14. H. J. Barnett, R. W. Nelson, and P. J. Hunter, "Shipping Live Dungeness Crabs by Air to Retail Market," Commercial Fisheries Review 31, 21 (1969).

15. B. Engesser, Crab Meat Extraction [training film], College of Engineering, Oregon State University, Corvallis, Oreg., 1972.

16. T. M. Miller, N. B. Webb, and F. B. Thomas, Technical Operations Manual for the Blue Crab Industry, University of North Carolina Sea Grant Publication UNC-SG-74-12, Special Scientific Report No. 28, Raleigh, N.C., 1974.

Jerry K. Babbitt

National Marine Fisheries Service

Kodiak, Alaska

CRANBERRIES. See Fruits, temperate.

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