Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Reference27 articles.
1. Gram L, Huss HH (2000) Fresh and processed fish and shellfish. In: Lund BM, Baird-Parker AC, Gould GW (eds) The microbiological safety and quality of foods. Chapman and Hall, London, UK, pp 472–506
2. Sivertsvik M, Jeksrud WK, Rosnes JT (2002) A review of modified atmosphere packaging of fish and fishery products–significance of microbial growth, activities and safety. Int J Food Sci Technol 37:107–127
3. Berkel BM, Boogaard BV, Heijnen C (2004) Preservation of fish and meat. Agromisa Foundation, Wageningen, The Netherlands
4. James SJ, James C (2010) The food cold-chain and climate change. Food Res Int 43:1944–1956
5. Fidalgo LG, Lemos ÁT, Delgadillo I, Saraiva JA (2018) Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar). Innov Food Sci Emerg Technol 45:264–272. https://doi.org/10.1016/j.ifset.2017.11.003
Cited by
11 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献