Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis)
Chunsheng Liu, Zhifeng Gu, Xianxin Lin, Yuanyuan Wang, Aimin Wang, Yun Sun, Yaohua Shi
Topics & Concepts
Hydrostatic pressureTasteFood scienceChemistryThermodynamicsPhysicsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesMarine Bivalve and Aquaculture Studies