Preservation of Raw Crassostrea gigas Oyster Meat: Effects of Weak Organic Acid Marination on Physicochemical, Microbiological and Sensory Properties

Research background. Oysters have high nutritional value; however, their short shelf life limits their commercialisation to areas close to production sites. Affordable and accessible processing techniques that extend shelf life could expand both market reach and consumer access to oysters. This stud...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Fabiele Bernardi, Felipe Matarazzo Suplicy, Robson Ventura de Souza, Luiza Tiemi Morikawa Shiose, Marilia Miotto, Giustino Tribuzi
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	University of Zagreb Faculty of Food Technology and Biotechnology 2026-01-01
Σειρά:	Food Technology and Biotechnology
Θέματα:	bivalve molluscs oyster meat shellfish consumption shelf life sensory analysis semi-preserved products
Διαθέσιμο Online:	https://hrcak.srce.hr/file/501826
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!