Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)

Author:

Cruz-Romero M.,Kelly A.L.,Kerry J.P.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference77 articles.

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2. Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon;Amanatidou;Innovative Food Science and Emerging Technologies,2000

3. Strategies to control Vibrios in molluscan shellfish;Andrews;Food Protection Trends,2004

4. Low dose irradiation to reduce pathogenic vibrios in live oysters (Crassostrea virginica);Andrews;Journal of Aquatic Food Product Technology,2003

5. Low temperature pasteurization to reduce the risk of Vibrio infections from raw shell-stock oysters;Andrews;Food Additives and Contaminants,2000

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