How to Cite
Sweat, Donald E., and Razieh Farzad. 2022. “Preparing, Safe Handling and Nutritional Value of Blue Crab: A Seafood Delicacy: SGEF120 SG078, Rev. 3 2022”. EDIS 2022 (2). Gainesville, FL. https://doi.org/10.32473/edis-sg078-2022.
Abstract
This document provides basic information regarding the preparation, safe handling, and nutritional value of blue crab for seafood consumers. Written by Donald E. Sweat and Razieh Farzad; published by the UF/IFAS Food Science and Human Nutrition Department; 3 pp.
Accessibility Summary:
In accordance with Title II regulations this content meets all points of exemption as Archived web content and/or Preexisting conventional electronic documents.