Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments
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DOI: 10.1007/s11947-018-2222-2
Abstract: Traditional processing practices used in the manufacture of ready-to-eat edible crab products include a double-heat treatment involving an initial cooking step followed by washing and packaging and finally, a second heat pasteurisation. The latter, pasteurisation… read more here.
Keywords: ready eat; quality; edible crab; pasteurisation ... See more keywords