High-pressure processing with hot sauce flavouring enhances...

International Journal of Food Science & Technology 2015 / 09 Vol. 50; Iss. 9

High-pressure processing with hot sauce flavouring enhances sensory quality for raw oysters ( Crassostrea virginica )

Kingsley, David H., Duncan, Susan E., Granata, Linda A., Salinas-Jones, Amanda, Flick, George J., Bourne, Dianne M., Fernandez-Plotka, Virginia C.
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Volume:
50
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12852
Date:
September, 2015
File:
PDF, 267 KB
english, 2015
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