KEEPING 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

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