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...
| Hoofdauteur: | |
|---|---|
| Andere auteurs: | |
| Formaat: | Thesis |
| Taal: | English |
| Gepubliceerd in: |
2005.
|
| Onderwerpen: |