Preservation of Raw <i>Crassostrea gigas</i> Oyster Meat: Effects of Weak Organic Acid Marination on Physicochemical, Microbiological and Sensory Properties.

Food Technol Biotechnol · 2026 · PMC13275097 · PMID 42317293

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an increasing trendno p-value reported

The TVB-N results obtained in this study showed an increasing trend over time ( Fig. 4a ), although different treatments exhibited different TVB-N values.

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Preservation of Raw &lt;i&gt;Crassostrea gigas&lt;/i&gt; Oyster Meat: Effects of Weak Organic Acid Marination on Physicochemical, Microbiological and Sensory Properties.

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Preservation of Raw <i>Crassostrea gigas</i> Oyster Meat: Effects of Weak Organic Acid Marination on Physicochemical, Microbiological and Sensory Properties.