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Cover Caption
Publication year - 2013
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12083
Subject(s) - vibrio parahaemolyticus , hydrostatic pressure , food science , cover (algebra) , fishery , biology , chemistry , bacteria , physics , engineering , mechanical engineering , genetics , thermodynamics
On the Cover: Effect of HHP on the appearance and volume of clam meat: clam on left was unprocessed; clam on right was processed at 552 MPa for 3 min, in “Inactivation of Vibrio parahaemolyticus in Hard Clams ( Mercanaria mercanaria ) by High Hydrostatic Pressure (HHP) and the Effect of HHP on the Physical Characteristics of Hard Clam Meat” by Gabriel K. Mootiam, George E. Flimlin, Mukund V. Karwe, and Donald W. Schaffner; p E254.