Application of ozone as a disinfectant for commercially processed seafood
Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed b...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27123 |