Heat shucking and cold tumble washing in chlorine-assisted system of green mussel
ABSTRACT This study utilized heat shocking and chlorine-assisted tumble washing processing procedures for Perna viridis. The first phase of the study involved the use of steam maintained at 90-95°C for 0-5 min exposure times for heating shocking. Heat shocked and shucked mussel meat was exposed to v...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
| Được phát hành: |
2002.
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