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85-3 The effects of three post-processing dips on the shelf life of fresh calico scallops
by
Gates, Keith W.
,
EuDaly, Jackie G.
,
Parker, Amanda S.
,
Pittman, Laura A.
Published 2014
Subjects:
“
...
Chlorine
dioxide
(Odocine)...
”
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Report
1
Author
EuDaly, Jackie G.
1
Gates, Keith W.
1
Parker, Amanda S.
1
Pittman, Laura A.
1
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Topic
Ammonium levels
1
Argopecten gibbus
1
Bisulfite
1
Calcium hypochlorite (HTH)
1
Calico scallops
1
Chlorine dioxide (Odocine)
1
Effects of three post-processing treatments on the shelf life of fresh calico scallops
1
Georgia Marine Science Center
1
HTH
1
MPN E. coli
1
MPN coagulase positive staphylococci
1
MPN total coliforms
1
Odocine
1
Shelf life of fresh scallops
1
Skidaway Institute of Oceanography
1
Sodium bisulfite
1
Study to determine the effects the three post-processing dips on the shelf life of scallops held on ice
1
Total aerobic plate counts
1
Total fecal streptococci plate counts
1
Treatment of calico scallops
1
Trimethylamine levels
1
University of Georgia Marine Extension Service
1
pH
1
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Content Provider
University of Georgia: Athenaeum@UGA
1
Language
English
1
Open Polar Keyword
Ice Shelf
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