ShareMICROBIAL SPOILAGE OF FISH.
Author(s) : HOBBS G.
Summary
IDENTIFICATION OF THE MICROFLORA OF FRESHLY CAUGHT FISH. STUDY OF CHANGES IN THIS MICROFLORA DURING STORAGE IN ICE OR IN WATER AT 273 K (0 DEG C). THE RESULTS ARE TABULATED FOR MACKEREL AND COD. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-187503.
Details
- Original title: MICROBIAL SPOILAGE OF FISH.
- Record ID : 1985-0190
- Languages: English
- Publication date: 1983
- Source: Source: Soc. appl. Bacteriol. Symp. Ser.
n. 11; 217-229; 36 ref.
Indexing
- Themes: Fish and fish product
- Keywords: Ice; Microbiology; Mackerel; Deterioration; Chilling; Fish; Cod
-
ATLANTIC MACKEREL (SCOMBER SCOMBRUS, L.): SHELF...
- Author(s) : JHAVERI S. N., LEU S. S., CONSTANTINIDES S. M.
- Date : 1982
- Languages : English
View record
-
HISTAMINE DEVELOPMENT IN HORSE MACKEREL (TRACHU...
- Author(s) : SAA N., DONDERO M., TARKY W.
- Date : 1982
- Languages : Spanish
- Source: Alimentos - vol. 7 - n. 1
View record
-
STABILITY OF RADURIZED INDIAN MACKEREL (RASTREL...
- Author(s) : VENUGOPAL V.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 4
View record
-
COMPARISON OF THE GEL FORMING CAPACITIES OF THE...
- Author(s) : ELAHEE-DOOMUN A., MACKIE I. M.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
View record
-
ENERGY SAVING IN THE FROZEN FISH INDUSTRY.
- Author(s) : HOUWING H.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 726-728.
View record