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Wiley InterScience | |||||||||||||||||
  Journal of Food ScienceVolume 40 Issue 3, Pages 649 - 650 Published Online: 25 Aug 2006 © 2010 Institute of Food Technologists® A Publication of the Institute of Food Technologists
Abstract | References | Full Text: PDF (Size: 214K) | Related Articles | Citation Tracking  EFFECT OF PRECOOKING ON COPPER CONTENT, PHENOLIC CONTENT AND BLUEING OF CANNED DUNGENESS CRAB MEAT Technical Paper No. 3908, Oregon Agricultural Experiment Station. Investigations supported in part by the National Oceanic and Atmospheric Administration (maintained by the U.S. Dept. of Commerce) Institutional Sea Grant 04–5–158–2. The authors thank Lewis Richardson for technical assistance and John Gaffke for assistance with the copper determination. Copyright 1975 by the Institute of Food Technologists ABSTRACTNo Abstract MS received 10/10/74; revised 11/23/74; accepted 11/26/74. | 
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