The new technology, made of a derivative of crab and shrimp shells, is designed to form a microscopically thin nanocrystal layer on the treated produce — absorbing and removing chemical residues. …
The University of Maryland, College Park has secured nearly $ 300,000 through NOAA, from the 2020 Saltonstall-Kennedy Competitive Grants Program, to study a new crab meat processing technology. The goal? To help local seafood get back its market share. …
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