Correlation analysis of sensory and scientific evaluation during the storage of oysters (Crassostrea gigas)
The freshness of oysters is challenging to assess, necessitating the development of a standard quality evaluation method. This study aimed to determine the correlation between sensory and scientific evaluations of oysters. We observed that the body was darkened, the adductor appeared light gray, and...
Tallennettuna:
| Päätekijät: | , , , , , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Elsevier
2025-06-01
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| Sarja: | Applied Food Research |
| Aiheet: | |
| Linkit: | http://www.sciencedirect.com/science/article/pii/S2772502225002598 |
| Tagit: |
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