Use of high pressure processing in combination with acidic electrolyzed water depuration for the shelf-life extension of blood clam (Tegillarca granosa)
Suriya Palamae, Wattana Temdee, Jirayu Buatong, Watcharapol Suyapoh, Peerapon Sornying, Yung‐Hsiang Tsai, Soottawat Benjakul
Topics & Concepts
Vibrio parahaemolyticusFood scienceBacteriaLactic acidBiologyTotal Viable CountShewanella putrefaciensMicroorganismShelf lifeVibrioChemistryMicrobiologyAnimal scienceGeneticsMicrobial Inactivation MethodsMeat and Animal Product QualityListeria monocytogenes in Food Safety