Keyphrases
Brochure
8%
Chefs
20%
Clam
100%
Distributor
8%
Ease of Opening
8%
Extension Agents
8%
Hard Clam
100%
Harmful Bacteria
8%
High Hydrostatic Pressure
8%
High Hydrostatic Pressure (HHP) Processing
100%
High Pressure
8%
Holding Time
8%
Liquor
8%
Meat
28%
Mercenaria Mercenaria
100%
Plumpness
12%
Postharvest Treatment
100%
Response Surface Methodology
8%
Seafood
24%
Shellfish
16%
Taste Test
8%
Textural Changes
8%
Total Plate Count
12%
Vibrio Parahaemolyticus
16%
Virus
12%
Volume Change
8%
Food Science
Clam Meat
26%
Color Value
5%
Distilled Beverage
10%
Egg
5%
Electron Microscopy
5%
Food Preservation
5%
Food Processing Methods
5%
Food Quality
5%
Food Safety Aspects
5%
Food Science
5%
Food-Borne Disease
5%
Foodborne Bacteria
5%
Foodborne Virus
5%
High Hydrostatic Pressure
10%
High Hydrostatic Pressure Processing
100%
Log Reduction
5%
Microbial Inactivation
5%
Novel Food
5%
Nutritive Value
5%
Processed Meat
5%
Product Safety
5%
Raw Shellfish
10%
Response Surface Methodology
10%
Saltiness
5%
Scanning Electron Microscopy
10%
Sensation of Taste
15%
Sensory Characteristics
5%
Sensory Evaluation
10%
Shelf-life Study
5%
Textural Changes
5%
Thermal Food Processing
5%
Total Plate Count
15%
Vibrio
21%