Mussel (Perna perna ) Processing by an Alternative Method and Packaging Under Modified Atmosphere to Improve Physicochemical and Microbiological Characteristics
Author:
Affiliation:
1. Laboratório de Propriedades Físicas, Departamento de Eng. Química e Eng. de Alimentos; Centro Tecnológico, Universidade Federal de Santa Catarina; Caixa Postal 476, Campus Trindade, CEP 88040-900 Florianópolis SC Brazil
Funder
Financiadora de Estudos e Projetos
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12923/fullpdf
Reference33 articles.
1. Occurrence and expression of virulence-related properties of Vibrio species isolated from widely consumed seafood products;Baffone;Int. J. Food Microbiol.,2000
2. Processing of Perna perna mussels using integrated process of cooking and vacuum cooling;Cavalheiro;J. Food Proc. Eng.,2012
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