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

Dades bibliogràfiques
Autor principal: Baldoza, Bernajocele Jalyn
Format: Thesis
Idioma:English
Publicat: 2016.
Matèries:
Perna viridis.
Green mussel.
Steaming.
Sensory attributes.