Fishery industry – Page 6 – GCFI

Evaluation of five pound packages of glazed and unglazed shrimp

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Comparison of objective tests for quality of fresh and frozen gulf shrimp

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The use of ultraviolet (“black”) light for determining quality in iced shrimp

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Voluntary federal standards for fishery products

Voluntary industry standards for fishery products

Standards for crab meat

Shrimp industry standards of quality

Voluntary federal grade standards for fish sticks

How voluntary quality standards work in the frozen fruit and vegetable industry

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Discussion, industry session

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