Instrumental Methods for Determining Quality of Blue Crab (Callinectes sapidus) Meat
The purpose of this study was to find an alternative instrumental method to sensory analysis and to further investigate the aroma properties of spoiling blue crab meat. This was accomplished by use of a Cyranose 320⠢ Electronic Nose, Draeger-Tubes®, and solid-phase microextraction gas chromatogr...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/32810 http://scholar.lib.vt.edu/theses/available/etd-05152007-121919/ |