ShareSHELF-LIFE EXTENSION OF FRESH FISH. A REVIEW. 1. SPOILAGE OF FISH.
Author(s) : PEDROSA MENABRITO A., REGENSTEIN J. M.
Type of article: Article
Summary
BIBLIOGRAPHICAL REVIEW RELATED TO THE BIOCHEMICAL, ENZYMATIC AND MICROBIOLOGICAL REACTIONS INVOLVED IN THE DETERIORATION OF FISH DURING STORAGE. THE MECHANISMS OF BIOLOGICAL INFECTION, NOTABLY BY CLOSTRIDIUM BOTULINUM, VIBRIO AND OTHER PATHOGEN BACTERIA ARE ALSO ANALYSED. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-243233.
Details
- Original title: SHELF-LIFE EXTENSION OF FRESH FISH. A REVIEW. 1. SPOILAGE OF FISH.
- Record ID : 1989-1438
- Languages: English
- Source: J. Food Qual. - vol. 11 - n. 2
- Publication date: 1988
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Indexing
- Themes: Fish and fish product
- Keywords: Microbiology; Bibliography; Deterioration; Chilling; Fish; Pathogen
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