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Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster .

Fuente: PubMed

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Bibliographic Details
Main Authors:	Liu, Chun-Sheng, Hu, Qing-Song, Bao, Ling-Xiang, Hong, Xin, Yang, Yi, Wang, Ai-Min
Format:	Artículo científico
Language:	en
Published:	Food chemistry: X 2025
Online Access:	Acceder al recurso
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