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Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking

Suriya Palamae, Wattana Temdee, Jirayu Buatong, Bin Zhang, Hui Hong, Soottawat Benjakul

2023Innovative Food Science & Emerging Technologies23 citationsDOI

Topics & Concepts

MusselFood sciencePerna viridisBiologyChemistryFisheryVibrio bacteria research studiesMeat and Animal Product QualityIdentification and Quantification in Food
Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking | Litcius