Determination of the effects of different vinegar mixtures and the time of exposure on the microbial count of shucked oysters
The study is a quantitative analysis of the microbial contents of oysters after being subjected to two different curing periods involving the use of three different vinegar mixtures namely-vinegar only, vinegar with chili and salt, and vinegar with ginger. The oysters were purchased from the Arranqu...
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| Main Authors: | , |
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| 格式: | text |
| 語言: | English |
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Animo Repository
1997
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| 在線閱讀: | https://animorepository.dlsu.edu.ph/etd_bachelors/4126 |
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| 機構: | De La Salle University |
| 語言: | English |