Uploads by Janaka kaveenda

Inhibition of Pathogenic Bacteria by Pediococcus pentosaceus Strain SH-10 Isolated from Hard Clam Meretrix meretrix Sikhae

Evaluating Cultured Sea Mussels Mytilus edulis Extractions Methods and Extract Quality Characteristics (1)

wang2014

Production_of_natural_oyster_sauce_by_ut (1)

VolatileComponents&SensoryCharacteristicsOysterSauces_Nguyen

Volatile Taste Components and Sensory Characteristics of Commercial Brand Oyster Sauces Comparisons and Relationships

Volatile Taste Components and Sensory Characteristics of Commercial Brand Oyster Sauces Comparisons and Relationships (1)

Quality Characteristics of the Salt-Fermented Oysters in Olive Oil

Production_of_natural_oyster_sauce_by_ut

Processings and Quality Characteristics of the Oyster Sauce from IQF Oyster Crassostrea gigas