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Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 640-645

Use of high-pressure processing for oyster shucking and shelf-life extension

(4) He, H a Adams, R M a Farkas, D F a Morrissey, M T a

a OREGON STATE UNIVERSITY (United States)

Author keywords

High pressure; Microbial reduction; Oysters; Quality

Indexed keywords

CRASSOSTREA; CRASSOSTREA GIGAS; OSTREIDAE;

EID: 0036220997 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2002.tb10652.x Document Type: Article

Times cited : (213)

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