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Showing 1 to 1 of 1 for “"process foods"”.
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Detection, activity and resistance to thermal inactivation of peroxidase in the blue crab (Callinectes sapidus)
… cause undesirable quality changes in thermally processed foods. Peroxidase activity and its resistance to thermal inactivation in fresh and pasteurized lump, claw and flake meat of both male and female blue crabs was determined spectrophotometrically. Activity was greatest in the flake and least …