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Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures
Pacific oyster microbial flora quality assessment shelf-life
2014/3/10
The changes were studied in microbiological, chemical, and sensory properties of Pacific oysters stored at 10°C, 5°C, and 0°C. Pseudomonas (22%) and Vibrionaceae (20%) species were dominant in raw oys...