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