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Inspections of three batches of vacuum-processed smoked salmon during storage at 2 and 10 deg C.

[In Italian. / En italien.]

Author(s) : SANTORO A., SARLI T. A., MURRU N., PEPE T., MIRANDA E., CORTESI M. L.

Type of article: Article

Summary

Three batches of vacuum-processed and vacuum-cut smoked salmon pieces of 100 grammes each were produced by three different companies, packaged differently and stored at 20 and 10 deg C. From the results of microbiological, chemical and organoleptic tests, it is possible to extend storage times somewhat, while taking into account the actual storage temperature of the products.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1997-2950
  • Languages: Italian
  • Source: Pesce - n. 1
  • Publication date: 1996/02
  • Document available for consultation in the library of the IIR headquarters only.

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