ShareSummary
The study determines the preserving potential of smoked Atlantic and silver salmon in three different modified atmospheres by monitoring the chemical, microbiological and sensory changes of the product in packages containing carbon dioxide, oxygen and nitrogen.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1994-1033
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 32 - n. 317
- Publication date: 1993/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
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Shelf-life extension and improvement of the mic...
- Author(s) : IBRAHIM-HAMMAD A. A., MAHMOUD-EL-MONGY T.
- Date : 1992
- Languages : English
- Source: J. Food Process. Preserv. - vol. 16 - n. 5
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SHELF LIFE OF SMOKED SEAFOOD, STORED UNDER CONT...
- Author(s) : BRUNNER K. K., SPREEKENS K. J. A. van
- Date : 1990
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 23 - n. 4
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Deep frozen salmon: differences in quality afte...
- Author(s) : ANDERSEN U. B., STEINSHOLT K.
- Date : 1992
- Languages : English
- Source: Nor. J. agric. Sci. - vol. 6 - n. 3
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Effects of salt and storage temperature on chem...
- Author(s) : TRUELSTRUP-HANSEN L., GILL T., HUSS H. H.
- Date : 1995
- Languages : English
- Source: Food Res. int. - vol. 28 - n. 2
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The influence of different centralised prepacka...
- Author(s) : SCHOLTZ E. M., JORDAAN E., KRUGER J., NORTJE G. L., NAUDE R. T.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 32 - n. 1
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