Blueing of processed crab meat.
Subtitle: II. Identification of some factors involved in the blue discoloration of canned crab meat (Callinectes sapidus)
By: / by Melvin E. Waters.
Series: Special scientific report--fisheries -- no. 633
Publisher: National Marine Fisheries Service
Published: 1971
Place of publication: Seattle, Wash
Language: eng
Subjects: Canned crab meat.
Notes: Bibliography: p. 7.