Effect of lactic, acetic and citric acids on quality changes of refrigerated green mussel, Perna viridis (Linnaeus, 1758)
Effect of lactic, acetic and citric acids on the quality changes and shelf-life extension of green mussel stored at 4oC was investigated. The inhibitory effect on bacterial growth was pronounced when the concentration of lactic, acetic and citric acids increased (P<0.05). Green mussel dipped with...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2007-07-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://www.sjst.psu.ac.th/journal/29-4_online/0125-3395-29-4-1123-1134.pdf |