Hygienic Evaluation of Marinated Sea Bass and Challenge Test for Listeria monocytogenes
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Veterinary,General Medicine
Link
http://link.springer.com/content/pdf/10.1007/s11259-007-0039-y.pdf
Reference3 articles.
1. Gökoglu N., Cengýz E. and Yerlýkaya P., 2004. Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4°C. Food Control, 15, 1–4
2. Kilinc B. and Cakli S., 2004. Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chemistry, 88, 275–280
3. Vergara A., Ianieri A., Colavita G. and Paparella A., 2001. Behaviour of Listeria monocytogenes in Anchovies during Marination. Veterinary Research Communication, 27, 319–321
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