Effectivity of heat shocking methods on the physical and microbial characteristics of green mussels (Perna viridis)
ABSTRACT Green mussels were subjected to heat shocking treatments using steam, dry heat and boiling water. The shortest times utilized to effect 100% gaping of the shellshocks using the test treatments were determined. It was established that at 100°C, dry heat and steaming effected 100% gaping of m...
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| Format: | Thesis |
| Language: | English |
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2003.
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