ShareImpact of -2°C superchilling before refrigerated storage (4 and 8°C) on the microbiological and sensory qualities of cold-smoked salmon.
Author(s) : MIDELET-BOURDIN G., BEAUFORT A., LEROI F., et al.
Type of article: Article
Details
- Original title: Impact of -2°C superchilling before refrigerated storage (4 and 8°C) on the microbiological and sensory qualities of cold-smoked salmon.
- Record ID : 2009-0716
- Languages: English
- Source: Journal of Food Protection - vol. 71 - n. 11
- Publication date: 2008/11
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Indexing
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The effects of superchilled storage at -2°C on ...
- Author(s) : BEAUFORT A., CARDINAL M., LE BAIL A., et al.
- Date : 2009/11
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 32 - n. 7
- Formats : PDF
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Effect of salt and smoke on the microbiological...
- Author(s) : LEROI F., JOFFRAUD J. J., CHEVALIER F.
- Date : 2000/04
- Languages : English
- Source: Journal of Food Protection - vol. 63 - n. 4
View record
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Evaluation of the hygienic quality of smoked, v...
- Author(s) : ZORN W., GREUEL E., KRAMER J.
- Date : 1993
- Languages : German
- Source: Arch. Lebensmittelhyg. - vol. 44 - n. 4
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The microbial and sensory quality of mackerel h...
- Author(s) : KOLODZIEJSKA I., NIECIKOWSKA C., JANUSZEWSKA E., et al.
- Date : 2002
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 35 - n. 1
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Salt and smoke simultaneously affect chemical a...
- Author(s) : LEROI F., JOFFRAUD J. J.
- Date : 2000/08
- Languages : English
- Source: Journal of Food Protection - vol. 63 - n. 9
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