Showing results for: post-harvest handling Articles
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Investigating the effect of storage temperature and hot–water treatment on the microbial dynamics in edible oyster (Saccostrea cucullata)
Oysters are an important sea food all over the world apart from shrimp and crabs. They are usually sold as a live product and can be stored for several weeks before consumption. Temperature abuse during oyster post–harvest handling may allow multiplication of natural spoilage microflora as well as pathogens, which is a potential threat to consumers and/or compromising product quality. In this ...
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