David H. Kingsley
United States Department of Agriculture, Agricultural Research Service, Food Safety and Interventions Research Unit, James W.W. Baker Center, Delaware State University, Dover, DE 19901, United States
David D. Kuhn
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg,VA, 24061, United States
George J. Flick
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061, United States
Jungmi Oh
Department of Human Ecology, Delaware State University, Dover, DE, 1990, United States
Laura S. Lawson
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg,VA, 24061, United States
Gloria K. Meade
United States Department of Agriculture, Agricultural Research Service, Food Safety and Interventions Research Unit, James W.W. Baker Center, Delaware State University, Dover, DE 19901, United States
Carol C. Giesecke
Department of Human Ecology, Delaware State University, Dover, DE, 1990, United States
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How to cite this article
David H. Kingsley, David D. Kuhn, George J. Flick, Jungmi Oh, Laura S. Lawson, Gloria K. Meade and Carol C. Giesecke, 2014. Desirability of Oysters Treated by High Pressure Processing at Different Temperatures and Elevated Pressures. American Journal of Food Technology, 9: 209-216.
DOI: 10.3923/ajft.2014.209.216
URL: https://scialert.net/abstract/?doi=ajft.2014.209.216
DOI: 10.3923/ajft.2014.209.216
URL: https://scialert.net/abstract/?doi=ajft.2014.209.216