124
Squires HJ (1990) Decapod crustacea of the Atlantic coast of Canada. Can Bull Fish Aquat Sci
221:532
Sreenath PG, Abhilash S, Ravishankar CN, Srinivasa Gopal TK (2008) Standardization of process parameters for ready-to-eat shrimp curry in tin-free steel cans. J Food Process Preserv
32:247–269
Sriket P, Benjakul S, Visessanguan W, Kijroongrojana K (2007) Comparative studies on chemical
composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp
(Penaeus vannamei) meats. Food Chem 103:1199–1207
Stanek M, Borejszo Z, Dabrowski J, Janicki B (2011) Fat and cholesterol content and fatty acid
profiles in edible tissues of spiny-cheek crayfish, Orconectes limosus (Raf.) from Lake Gopło
(Poland). Fish Aquat Life 19(4):241–248
Stevenson JR (1985) Dynamics of the integument. In: Bliss DE, Mantel LH (eds) The biology of
the Crustacea: integument, pigments and hormonal processes. Academic, New York, pp 1–44
Strømmen I, Bredesen AM, Eikevik T et al (2000) Refrigeration, air conditioning and heat pump
systems for the 21st century. Bull Int Inst Refrig 2:2–18
Su G, Ramaswamy HS, Zhu S, Yu Y, Hu F, Xu M (2014) Thermal characterization and ice crystal
analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method. Innov Food Sci Emerg Technol 26:40–50
Subramanian TA (2007) Effect of processing on bacterial population of cuttlefish and crab and
determination of bacterial spoilage and rancidity development on frozen storage. J Food
Process Preserv 31:13–31
Suklim K, Flick GJ, Bourne DW, Granata LA, Eifert J, Williams R, Popham D, Wittman R
(2008) Microbiology, physical and sensory quality of vacuum packaged fresh blue crab meat
(Callinectes sapidus) treated with high hydrostatic pressure. Food Prot Trends 28:96–106
Sun H, Lv H, Yuan G, Fang X (2014) Effect of grape seed extracts on the melanosis and quality
of Pacific white shrimp (Litopenaeus vannamei) during Iced Storage. Food Sci Technol Res
20(3):671–677
Swastawati F, Suzuki T, Dewi EN, Winarni T (2000) The effect of liquid smoke on the quality and
omega-3 fatty acids content of tuna fish (Euthynnus affinis). J Coast Dev 3:573–579
Tam LN, Thuy P, Uyen X, Vu THA (2018) Effect of treatment on quality of black tiger shrimp
(Penaeus monodon). Vietnam J Chem 56(6):773–777
Tantratian S, Setjintanin J, Sanguandeekul R (2011) Improving the quality of cold storage black
tiger prawn (Penaeus monodon) usingozonated water. In: 2nd international conference on biotechnology and food science IPCBEE, vol 7. IACSIT Press, Singapore, pp 105–109
Tapaneyasin R, Devahastın S, Tansakul A (2005) Drying methods and quality of shrimp dried in a
jet-spouted bed dryer. J Food Process Eng 28:35–52
Tavares M (1998) True crabs. In: Carpenter EK, Niem H (eds) The living marine resources of the
western central pacific. Cephalopods, Crustaceans, Holothurians and Sharks. FAO fisheries
identification guide for fishery purposes. FAO, Rome, pp 327–343
Tavares M (2002) Shrimps. The living marine Resources of the Western Central Pacific. I. In:
Carpenter EK, Niem H (eds) Introduction, molluscs, crustaceans, hagfishes, sharks, batoid
fishes, and chimaeras. FAO fisheries identification guide for fishery purposes. FAO, Rome,
pp 253–291
Taylor PG (1993) The application of phosphates in the processing of the pacific shrimp, or what’s
so different about this use? In: Proceedings of the annual tropical and subtropical fisheries
technological conference of the Americas, Williamsburg, Virginia, USA, pp 72–77
Thepnuan RA (2007) In Studies on some enzymes and the effect of modified atmosphere packaging and some chemicals on quality changes of black tiger and white shrimps during refrigerated
storage. Master of Science Thesis, Prince of Songkla University, Hat Yai, Thailand
Thomas FB, Thomas SD (1983) Technical operations manual for the blue crab industry. Sea Grant
Publication UNC-SG-83-02. 44 pp, US
Thorarinsdottir KA, Arason S, Bogason SG, Kristbergsson K (2004) The effects of various salt
concentrations during brine curing of cod (Gadus morhua). Int J Food Sci Technol 39:79–89
2 Crustacean Shellfish
Squires HJ (1990) Decapod crustacea of the Atlantic coast of Canada. Can Bull Fish Aquat Sci
221:532
Sreenath PG, Abhilash S, Ravishankar CN, Srinivasa Gopal TK (2008) Standardization of process parameters for ready-to-eat shrimp curry in tin-free steel cans. J Food Process Preserv
32:247–269
Sriket P, Benjakul S, Visessanguan W, Kijroongrojana K (2007) Comparative studies on chemical
composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp
(Penaeus vannamei) meats. Food Chem 103:1199–1207
Stanek M, Borejszo Z, Dabrowski J, Janicki B (2011) Fat and cholesterol content and fatty acid
profiles in edible tissues of spiny-cheek crayfish, Orconectes limosus (Raf.) from Lake Gopło
(Poland). Fish Aquat Life 19(4):241–248
Stevenson JR (1985) Dynamics of the integument. In: Bliss DE, Mantel LH (eds) The biology of
the Crustacea: integument, pigments and hormonal processes. Academic, New York, pp 1–44
Strømmen I, Bredesen AM, Eikevik T et al (2000) Refrigeration, air conditioning and heat pump
systems for the 21st century. Bull Int Inst Refrig 2:2–18
Su G, Ramaswamy HS, Zhu S, Yu Y, Hu F, Xu M (2014) Thermal characterization and ice crystal
analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method. Innov Food Sci Emerg Technol 26:40–50
Subramanian TA (2007) Effect of processing on bacterial population of cuttlefish and crab and
determination of bacterial spoilage and rancidity development on frozen storage. J Food
Process Preserv 31:13–31
Suklim K, Flick GJ, Bourne DW, Granata LA, Eifert J, Williams R, Popham D, Wittman R
(2008) Microbiology, physical and sensory quality of vacuum packaged fresh blue crab meat
(Callinectes sapidus) treated with high hydrostatic pressure. Food Prot Trends 28:96–106
Sun H, Lv H, Yuan G, Fang X (2014) Effect of grape seed extracts on the melanosis and quality
of Pacific white shrimp (Litopenaeus vannamei) during Iced Storage. Food Sci Technol Res
20(3):671–677
Swastawati F, Suzuki T, Dewi EN, Winarni T (2000) The effect of liquid smoke on the quality and
omega-3 fatty acids content of tuna fish (Euthynnus affinis). J Coast Dev 3:573–579
Tam LN, Thuy P, Uyen X, Vu THA (2018) Effect of treatment on quality of black tiger shrimp
(Penaeus monodon). Vietnam J Chem 56(6):773–777
Tantratian S, Setjintanin J, Sanguandeekul R (2011) Improving the quality of cold storage black
tiger prawn (Penaeus monodon) usingozonated water. In: 2nd international conference on biotechnology and food science IPCBEE, vol 7. IACSIT Press, Singapore, pp 105–109
Tapaneyasin R, Devahastın S, Tansakul A (2005) Drying methods and quality of shrimp dried in a
jet-spouted bed dryer. J Food Process Eng 28:35–52
Tavares M (1998) True crabs. In: Carpenter EK, Niem H (eds) The living marine resources of the
western central pacific. Cephalopods, Crustaceans, Holothurians and Sharks. FAO fisheries
identification guide for fishery purposes. FAO, Rome, pp 327–343
Tavares M (2002) Shrimps. The living marine Resources of the Western Central Pacific. I. In:
Carpenter EK, Niem H (eds) Introduction, molluscs, crustaceans, hagfishes, sharks, batoid
fishes, and chimaeras. FAO fisheries identification guide for fishery purposes. FAO, Rome,
pp 253–291
Taylor PG (1993) The application of phosphates in the processing of the pacific shrimp, or what’s
so different about this use? In: Proceedings of the annual tropical and subtropical fisheries
technological conference of the Americas, Williamsburg, Virginia, USA, pp 72–77
Thepnuan RA (2007) In Studies on some enzymes and the effect of modified atmosphere packaging and some chemicals on quality changes of black tiger and white shrimps during refrigerated
storage. Master of Science Thesis, Prince of Songkla University, Hat Yai, Thailand
Thomas FB, Thomas SD (1983) Technical operations manual for the blue crab industry. Sea Grant
Publication UNC-SG-83-02. 44 pp, US
Thorarinsdottir KA, Arason S, Bogason SG, Kristbergsson K (2004) The effects of various salt
concentrations during brine curing of cod (Gadus morhua). Int J Food Sci Technol 39:79–89
2 Crustacean Shellfish