A blue crab: Its meat must be cooked and then extracted by hand in a labor-intensive process that drives up costs and limits its use. A new enzyme-based process developed in North Carolina makes more of the meat usable.
A blue crab: Its meat must be cooked and then extracted by hand in a labor-intensive process that drives up costs and limits its use. A new enzyme-based process developed in North Carolina makes more of the meat usable. RENEE ITTNER-McMANUS TMS
A blue crab: Its meat must be cooked and then extracted by hand in a labor-intensive process that drives up costs and limits its use. A new enzyme-based process developed in North Carolina makes more of the meat usable. RENEE ITTNER-McMANUS TMS

A firm development for crabmeat

March 29, 2015 03:00 PM

UPDATED March 29, 2015 04:54 PM

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