Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization

Journal article

Peer reviewed

Mahmoudreza Ovissipour, Barbara A Rasco, Juming Tang and Shyam S Sablani

Food Research International, Vol.53(1), pp.141-148

2013

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https://doi.org/10.1016/j.foodres.2013.04.029View

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Title: Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization
Creators: Mahmoudreza Ovissipour - Washington State University
Barbara A Rasco - Washington State University
Juming Tang - Washington State University
Shyam S Sablani - Washington State University
Publication Details: Food Research International, Vol.53(1), pp.141-148
Identifiers: 996631828901851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article