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

Detalhes bibliográficos
Autor principal: Baldoza, Bernajocele Jalyn
Formato: Thesis
Idioma:English
Publicado em: 2016.
Assuntos:
Perna viridis.
Green mussel.
Steaming.
Sensory attributes.