Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters
The effects of various pressure treatments (OK, 30K, 60K, 75K psig) and packing medium (water or cocktail sauce) on shucked oysters were investigated. The pH, moisture content, microbiological tests (including aerobic plate count (APC) and anaerobic plate count (ANPC)), enzyme assays (i.e. α-amylase...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/26558 |