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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| Format: | Thesis |
| Language: | English |
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2007.
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