Publications

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evaluation of the processing of perna perna mussels: the influence of water quality involved in the cooling operations in the physico-chemical and microbiological characteristics of the product.the state of santa catarina in brazil is a large producer of perna perna mussels. however, raw and processed mussels have a short shelf life because of their high microbiological count, such as vibrio spp. this study evaluated the microbiological and physicochemical quality of raw and ready-to-eat mussels and the quality of water and ice used in the processing of mussels.201323585097
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