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...
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
2005.
|
| Assuntos: |