Structural transformation of oyster,hard clam,and sea urchin shells after calcination and their antibacterial activity against foodborne microorganisms |
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| Authors: | Chen Yu-Chun Lin Chun-Lan Li Chih-Ting Hwang Deng-Fwu |
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| Affiliation: | 1.Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
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| Abstract: | Fisheries Science - The aim of this study was to evaluate the antibacterial properties of oyster, hard clam, and sea urchin shell powders as a result of calcination. After subjection to calcination... |
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