UV-assisted tumble washing and chilled storage of shucked mussel meat

ABSTRACT This study established the shelf life of mussel meats subjected to heat shocking and combination treatment of heat shocking and UV-assisted chilled tumble washing that were stored at refrigerated conditions (5± 1°C) in polyethylene (PE) tubs and half-shells on polystyrene (PS) trays for a p...

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Bibliographic Details

Main Author:	Nobleza, Maricel Marcelo
Other Authors:	Azanza, Ma. Patricia V.
Resource Type:	Thesis
Language:	English
Published:	2007.
Subjects:	Mussels > Preservation. Mussels > Microbiology.