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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.