ShareKEEPING QUALITY OF VACUUM-PACKED SMOKED SARDINE FILLETS: MICROBIOLOGICAL ASPECTS.
Author(s) : BELTRAN A., PELAEZ C., MORAL A.
Type of article: Article
Summary
RESULTS OF MICROBIOLOGICAL AND SENSORIAL ANALYSES OF FRESH OR FROZEN SARDINE FILLETS WHICH WERE SMOKED UNDER VARIOUS CONDITIONS, VACUUM-PACKED AND STORED FOR 120 DAYS AT -18 DEG C. STUDY OF THE EFFECTS OF CURING CONDITIONSON THE GROWTH RATE OF CONTAMINANT BACTERIA.
Details
- Original title: KEEPING QUALITY OF VACUUM-PACKED SMOKED SARDINE FILLETS: MICROBIOLOGICAL ASPECTS.
- Record ID : 1989-2342
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - n. 188
- Publication date: 1989
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Fish and fish product - Keywords: Microbiology; Vacuum; Chilling; Organoleptic property; Sardine; Fish; Fillet; Packaging; Freezing; Smoking
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