Sensory and Physical Assessment of Microbiologically Safe Culinary Processes for Fish and Shellfish

Doctoral thesis OPEN
Felice, Renee Jacqueline;
(2011)
  • Publisher: Virginia Tech
  • Subject: seafood | tilapia | shellfish | sensory | safety | texture | shrimp. oysters | fish | salmon | culinary | cooking
    mesheuropmc: food and beverages

Numerous food-borne illnesses are associated with fish and shellfish annually due to consumers choosing to eat seafood raw or undercooked and consumers not properly handling and preparing seafood. The 2009 FDA Food Code suggests intact fish and shellfish should be cooke... View more
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