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1. Synopsis of principal diseases of the Blue crab, Callinectes sapidus
by Messick, G.A and Sindermann, C.J
1992, NOAA technical memorandum NMFS-F/NEC, Volume 88., 24
Blue crabs, Callinectes sapidus, are an important economic and recreational resource on the Atlantic and Gulf coasts. Accordingly, a number of pathological... 
fish diseases | Callinectes sapidus
Book
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2. The "bob" method of picking blue crabs
by Andrews, E
1948, Fishery leaflet (Washington, D.C.), Volume 276., 6
The "bob" method of crab picking is a rapid way of separating the meat from the shell and is so named because all the legs are bobbed or cut off before the... 
Callinectes sapidus | processing fishery products
Book
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3. The skeletal musculature of the blue crab, Callinectes sapidus rathburn
by Cochran, D.M
1935, Smithsonian miscellaneous collections, Volume 92(9), 76
Callinectes sapidus | muscels | animal morphology
Book
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4. The zoeal stages of the blue crab, Callinectes sapidus Rathbun
and Chesapeake Biological LaboratoryMaryland. Board of Natural Resources. Dept. of Research and Education
1942, Publication (Chesapeake Biological Laboratory), Volume 49., 26
Callinectes sapidus | crustacean larvae | zoaea
Book
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5. Distribution and binding of cadmium in the blue crab (Callinectes sapidus)
: implications in human health
by Wiedow, M.A
1981, xi, 76
Callinectes sapidus | cadmium | bioaccumulation | public health
Book
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6. Histology of the blue crab, Callinectes sapidus
: a model for the decapoda
by Johnson, P.T
1980, 440 p. : ill.
cytology | Callinectes sapidus | histology | anatomy | marine
Book
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7. Recognition of viruses and xenogeneic proteins by the blue crab, Callinectes sapidus
by McCumber, L.J
1977, vii, 60
Callinectes sapidus | receptors | defence mechanisms | immunity | immunology
Book
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8. Pasteurization of crabmeat through the use of radio frequency waves
by Tatro, M.C
1971, 14
The primary objective of this study was to determine the feasibility of using microwaves as a source of heat energy for the rapid pasteurization of crabmeat.... 
Callinectes sapidus | preservation fishery products | sterilization
Book
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9. Enzymatic mechanisms during temperature acclimation of the blue crab, Callinectes sapidus
by Robert, M.S
1971, 1 v.
With an aim to understanding enzymatic mechanisms involved in compensation to temperature, two enzymes of the hexose monophosphate shunt, glucose-6-phosphate... 
Callinectes sapidus | temperature effects | physiology | enzymes | acclimatization
Book
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10. A report on the cooperative blue crab study
: south Atlantic States
by Mahood, R.K and McKenzie, M.D and Middaugh, D.P and Bollar, S.J and Davis, J.R and Spitsbergen, D and United States. Bureau of Commercial Fisheries
1970, Contribution series (Georgia. Game and Fish Commission), Volume 19., 32
Callinectes sapidus | USA | ANW | North Atlantic | marine
Book
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11. Pasteurization of crab meat
by Anzulovic, J.V and Reedy, R.J
1954, Fishery leaflet (Washington, D.C.), Volume 415., 7
Callinectes sapidus | experimental research | processing fishery products
Book
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12. The general anatomy of the blue crab, Callinectes sapidus Rathbun
by Pyle, R and Cronin, E and Chesapeake Biological Laboratory and Maryland. Board of Natural Resources
1950, Publication (Chesapeake Biological Laboratory), Volume 87., 40
Contents: 1) The external anatomy - dorsal surface - paired appendages - external apertures - exoskeleton and hypodermis; 2) Internal anatomy - the muscular... 
Callinectes sapidus | blue crab | anatomy | anatomical structures
Book
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13. Anatomy and histology of the male reproductive system of Callinectes sapidus Rathbun
by Cronin, L.E and Chesapeake Biological Laboratory and Maryland. Board of Natural Resources. Dept. of Research and Education
1947, Contribution (Chesapeake Biological Laboratory), Volume 66., 1 v.
Callinectes sapidus | histology | anatomy | reproductive cycle | males
Book
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14. Ovarian growth and ovulation in the mature blue crab, Callinectes sapidus Rathbun
and Chesapeake Biological LaboratoryMaryland. Board of Natural Resources. Dept. of Research and Education
1942, Publication (Chesapeake Biological Laboratory), Volume 46., 17
Callinectes sapidus | ovaries | sexual reproduction | ovulation
Book
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15. Proceedings of the blue crab conference 2000 held at the University of North Carolina, Wilmington, March, 2000
by Eggleston, D
2003, Bulletin of marine science, Volume 72(2), ii, 261-588.
Callinectes sapidus | ecology | marine crustaceans | growth | marine | conferences | population dynamics
Book
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16. Characterization of the Virginia soft crab/peeler industry
by Oesterling, M and Moore, N
1995, Virginia Sea Grant marine resource advisory, Volume 61., 22
Callinectes sapidus | crab fisheries | North Atlantic | processing fishery products | marine
Book
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17. Regulating the Blue crab, Callinectes sapidus, fishery of Virginia: biological and economic concerns
by Kirkley, J and DuPaul, W
1995, Virginia Sea Grant Marine Resource Advisory, Volume 63., 63
Callinectes sapidus | USA | economics | blue crab | biological data | ANW | marine
Book
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18. HACCP regulatory model blue crab
and National Seafood Inspection Laboratory (U.S.)United States. National Marine Fisheries Service
1990, ii, 59
Callinectes sapidus | quality control | fishery products | fish inspection regulation s
Book
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19. Sodium and glucose transport across the in vitro perfused midgut of the blue crab, Callinectes sapidus Rathbun
by Chu, K.H
1984, Doctoral dissertation, Volume WHOI-84-7., 163
The principal objectives of the present study are: (1) To investigate sodium transport across the midgut as well as the hindgut of Callinectes sapidus and the... 
sodium | Callinectes sapidus | glucose | crabe bleue | transport processes
Book
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20. Blueing of processed crab meat. II, Identification of some factors involved in the blue discoloration of canned crab meat (Callinectes sapidus)
by Waters, M.E
1971, Special scientific report--fisheries, Volume 633., iii, 7
An outbreak of blue discoloration in canned crab meat occurred during 1969. This paper reports the result of a study we made to pinpoint the cause of blueing... 
Callinectes sapidus | buffers | fishery products | iron | discolouration | canned products
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