Determination of the effects of different vinegar mixtures and the time of exposure on the microbial count of shucked oysters

• Main Authors: Co, Carter G., Nonifara, Jestyn C.
• Format: text
• Language: English
• Published: Animo Repository 1997
• Subjects: Oysters > Microbiology; Biology
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/4126
• Institution: De La Salle University

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...