Quality changes and sensory attributes of green mussels (Perna viridis) subjected to different steam-blanching conditions

Quality changes and sensory attributes of green mussels (Perna viridis) subjected to different steam-blanching conditions

Detalles Bibliográficos
Autor Principal: Baldoza, Bernajocele Jalyn
Formato: Thesis
Idioma:English
Publicado: 2016.
Subjects:
Perna viridis.
Green mussel.
Steaming.
Sensory attributes.