Quality of live packaged mussels during storage as a function of size and oxygen concentration-Reference-Cited by-同舟云学术

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Quality of live packaged mussels during storage as a function of size and oxygen concentration

Published:2011-02 Issue:2 Volume:22 Page:257-265
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Bernárdez Marta,Pastoriza Laura

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

1. Microbiological criteria for raw molluscan shelfish;Anonymous;Journal of Food Protection,1992

2. Metabolism of the mussel Mytilus galloprovincialis from two origins in the Ría de Arousa (north-west Spain);Babarro;Journal of the Marine Biological Association of the United Kingdom,2000

3. Physiology I;Bayne,1976

4. Water quality requirements;Boyd,1998

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2. The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment;Foods;2023-07-30

3. The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis);LWT;2023-03

4. Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process;Food Packaging and Shelf Life;2021-09

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