Consumer and Processor Methods to Control Salmonella and Listeria in Shrimp
A common method used by consumers to determine if shrimp are thoroughly cooked when boiling, is to wait until the shrimp float to the top of the water and are pink in color. The purpose of this study was to determine whether the current floating and color cooking method is adequate to ensure the eli...
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| Format: | Others |
| Language: | en |
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LSU
2012
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| Online Access: | http://etd.lsu.edu/docs/available/etd-12192011-114553/ |