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March 1, 2002Journal of Food Science

Use of High‐pressure Processing for Oyster Shucking and Shelf‐life Extension

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Authors

HHHongxuan HeChinese Academy of SciencesRARachel M. AdamsUniversity of Colorado BoulderDFDaniel F. FarkasBudapest University of Technology and Economics

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He et al. (2002) studied this question.

synapsesocial.com/papers/6a9bfb20e17fc13a85c50868https://doi.org/10.1111/j.1365-2621.2002.tb10652.x
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