Optimization of the Quality and Safety of Cooked Seafood Products

Doctoral thesis OPEN
Brookmire, Lauren;
(2010)
  • Publisher: Virginia Tech
  • Subject: seafood | shrimp | modeling | optimization | salmon | microbial inactivation | cooking | quality
    mesheuropmc: food and beverages

Seafood products are a common consumer choice and a variety of cooking methods are used in seafood preparation. Although often cooked, products such as shrimp and salmon remain some of the most common carriers of foodborne disease. Cooking these products at elevated t... View more
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