ShareSummary
A study of the influence of manufacturing conditions and storage temperature on the microbiologic quality of fish fillets. The results indicate that storage for a maximum of 10 days at 4 deg C is suitable for ensuring the quality of the smoked trout fillets.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1994-3024
- Languages: German
- Source: Arch. Lebensmittelhyg. - vol. 44 - n. 4
- Publication date: 1993
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Trout; Microbiological quality; Fish; Fillet; Cold storage; Smoking
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