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2. Post harvest treatment of fish and shellfish with special emphasis on environmental and pathogenic Vibrio's. 3. Processing of underutilized Gulf Herring for surimi protein matrix. 4. Environmental water monitoring of the Gulf of Mexico for determining the effect of water temperature and other weather phenomenon on the quality and safety of Gulf seafood. 5. Pollution source tracking in seafood environments. 6. New product development: fish mince 7. Early detection of seafood spoilage by ion chromatography |
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