Decimal reduction time and inactivation rate of Vibrio vulnificus and Vibrio parahaemolyticus in oyster meat by cryogenic freezing (CF) and air-blast freezing (AB) and their impact on oyster meat quality and microstructure
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Published:2024-01
Issue:
Volume:361
Page:111726
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ISSN:0260-8774
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Container-title:Journal of Food Engineering
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language:en
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Short-container-title:Journal of Food Engineering
Author:
Espinoza Rodezno Luis A.,
Bonilla FranklinORCID,
Reyes Vondel,
Janes Marlene,
Sathivel Subramaniam