Acceptability of heat-treated oyster meat for kilawin
ABSTRACT This study explored the possibility of adding thermal treatment of oyster meats (OM) for kilawin preparation. Low- and high- temperature based OM processing were established based on the D-value of Salmonella typhimurium E1366 in OM. Results showed that application of heat significantly enh...
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| Formato: | Thesis |
| Idioma: | English |
| Publicado: |
2005.
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