Commercially Sterilized Mussel Meats (Mytilus chilensis): A Study on Process Yield

Journal of Food Science

Volumn 77, Issue 6, 2012, Pages

  Almonacid, S ^a,c   Bustamante, J ^a   Simpson, R ^a,c   Urtubia, A ^a,c   Pinto, M ^a   Teixeira, A ^b  

^a DEPARTAMENTO DE FÍSICA   (Chile)

^b J Crayton Pruitt Family Department of Biomedical Engineering   (United States)

^c Centro Regional de Estudios en Alimentos Saludables Valparaiso   (Chile)

Author keywords

Bootstrap method; Canned mussels; Drained weight; Process optimization; Thermal process

Indexed keywords

BRINE; INORGANIC SALT;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ECONOMICS; FOOD INDUSTRY; FOOD PRESERVATION; HEAT; INSTRUMENT STERILIZATION; METHODOLOGY; MICROBIOLOGY; MYTILUS; SHELLFISH; TIME;

ANIMALS; FOOD, PRESERVED; FOOD-PROCESSING INDUSTRY; HOT TEMPERATURE; MYTILUS; SALTS; SHELLFISH; STERILIZATION; TIME FACTORS;

MYTILUS; MYTILUS CHILENSIS;

EID: 84861963375     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02729.x     Document Type: Article

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