Effective preservation techniques to prolong the shelf life of ready-to-eat oysters

Journal of the Science of Food and Agriculture

Volumn 94, Issue 13, 2014, Pages 2661-2667

  Costa, Cristina ^a   Conte, Amalia ^a   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Oysters; Packaging optimization; Ready to eat; Shelf life

Indexed keywords

OSTREIDAE;

ACETIC ACID; ALGINIC ACID; ANTIINFECTIVE AGENT; FOOD PRESERVATIVE; GLUCURONIC ACID; HEXURONIC ACID;

ANALYSIS; ANIMAL; AQUACULTURE; CHEMISTRY; COMPARATIVE STUDY; CRASSOSTREA; FAST FOOD; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FREEZING; HUMAN; ITALY; MEDITERRANEAN SEA; MICROBIOLOGY; ODOR; PHYSICAL CHEMISTRY; SENSATION; SHELLFISH; SURFACE PROPERTY; TASTE;

ALGINATES; ANIMALS; ANTI-INFECTIVE AGENTS; AQUACULTURE; CRASSOSTREA; FAST FOODS; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD QUALITY; FOOD STORAGE; GLUCURONIC ACID; HEXURONIC ACIDS; HUMANS; ITALY; MEDITERRANEAN SEA; ODORS; PHYSICOCHEMICAL PHENOMENA; REFRIGERATION; SENSATION; SHELLFISH; SODIUM ACETATE; SURFACE PROPERTIES; TASTE;

EID: 84906944117     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6605     Document Type: Article

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