Pengolahan dan Penyimpanan Kepiting

Referensi :

Aman, M.B., E. K. Moustafa, M. E. Zoueil and M. H. Ghaly. 1983. Effect of Frozen Storage on The Chemical and Technological Characteristics of Egyptian Crab Meat. Zeitschrift für Lebensmittel-Untersuchung und Forschung, Vol. 177, Issue 2, pp. 97 - 100

Finelli, L., D. Swerdlow, K. Mertz, H. Ragazzoni and K. Spitalny. 1992. Outbreak of Cholera Associated With Crab Brought From an Area With Epidemic Disease. Journal of Infective Disease, Vol. 166, No. 6, pp. 1433 - 1435

George, C., K. Gopakumar and P.A. Perigreen. 1990. Frozen Storage Characteristics of Raw and Cooked Crab (Scylla serrata) Segments, Body Meat and Shell on Claws. Journal of Marine Biology Association of India, Vol. 32, No. 1 – 2, pp. 193 – 197

Martin, R.E. 2012. A History of The Seafood Industry in Granata, L.A., G.J. Flick, Jr. and R.E. Martin. (Eds.). 2012. The Seafood Industry : Species, Products, Processing and Safety. 2nd Ed. Blackwell Publishing Ltd. Iowa. 469 pp.

Matsumoto, M. and H. Yamanaka. 1992. Post-Mortem Biochemical Changes in The Muscle of Tanner Crab During Storage. Bulletin of The Japanese Society of Scientific Fisheries, vol. 58, no. 5, pp. 915 – 920

Tinker, B.L. and R.J. Learson. 1972. An Improved Precook Process for Blue Crab (Callinectes sapidus). Chesapeake Science, Vol. 13, Issue 4, pp. 331 - 333

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