Impacts of high-hydrostatic pressure on the organoleptic, microbial, and chemical qualities and bacterial community of freshwater clam during storage studied using high-throughput sequencing-Reference-Cited by-同舟云学术

Impacts of high-hydrostatic pressure on the organoleptic, microbial, and chemical qualities and bacterial community of freshwater clam during storage studied using high-throughput sequencing

Published:2022-12 Issue: Volume:171 Page:114124
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lin Chung-Saint,Tsai Yung-Hsiang,Chen Po-Wei,Chen Yu-Chi,Wei Pi-Chen,Tsai Mei-Ling,Kuo Chia-Hung,Lee Yi-Chen

Funder

National Kaohsiung University of Science and Technology

Kaohsiung Medical University

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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4. A review on high hydrostatic pressure for bivalve mollusk processing: Relevant aspects concerning safety and quality;Bonfim;Food Science and Technology,2019

5. Microbial flora analysis of oyster: A comparison between traditional plate incubation method and high throughput sequencing technology;Cao;Food Science,2016

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